Advertising: Joanna May advertising@winemarlborough.nz
Grape Grower Directors: Andrew Nation nationa@gmail.com
Bryn Cotching breezemere@hotmail.com
Michiel Eradus michiel@eraduswines.co.nz
Nigel Sowman nigel@dogpoint.co.nz
Tracy Johnston tracy@dayvinleigh.co.nz
Wine Company Directors: Beth Forrest beth@forrest.co.nz
Damien Yvon damien@closhenri.com
Drew Ellis drew@mggcoop.co.nz
James Macdonald james@hunters.co.nz
Jamie Marfell Jamie.Marfell@pernod-ricard.com
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From the Editor
AS THE winter RSE workers pack up to head home and the summer workforce is preparing to arrive, the Government has announced some long-awaited changes to the Recognised Seasonal Employer scheme. These include allowing an additional 1250 workers for the 2024-25 season; lifting the amount that accommodation providers can charge for rent; and reducing the pay for those new to RSE work.
The announcement received a mixed response from NZ Ethical Employers (Vantage Point, page 6), who are calling for a long-term strategy rather than more Government quick fixes. NZEE also highlights the need for more co-ordination within the wine industry: “Without close communication about developments such as vineyard expansions or replanting, labour suppliers struggle to predict and plan for labour requirements. This lack of coordination exacerbates the challenges of meeting seasonal demand, highlighting the need for a more integrated and data-driven approach to setting RSE caps.”
There’s a knock-on effect for accommodation too - where will the extra workers live? Providing a home away from home for this vital workforce is not just a matter of bricks and mortar. We feature three RSE accommodation providers who share their experience of what does and doesn’t work.
Another issue on the minds of many is what to do about the volume of wine still in tank as the next vintage approaches. Beth Forrest, Chair of Marlborough Winegrowers, looks at current supply and sales and what needs to happen to keep the show on the road. Again, it comes down to communication – between growers, wineries and managers – to understand each other’s positions and work together to plan for the business ahead.
An extra boost for smaller wineries has come from recent changes to the law that makes it easier to set up a cellar door and charge for tastings. The timely passing of the Sale and Supply of Alcohol Amendment Bill means new cellar doors can start start work now on how they’re going to communicate their stories to this summer’s visitors.
BEV DOOLE
RSE changes fall short
NZ Ethical Employers urge long-term labour planning rather than quick fixes
TANYA POUWHARE
THE RECENT changes to the Recognised Seasonal Employer (RSE) scheme, announced by the coalition Government, have drawn mixed reactions from employers in horticulture and viticulture. While the intent to support growth in these sectors is commendable, some adjustments fall short of addressing the real challenges faced by both employers and employees. The changes, effective this month, will apply moving forward, but all existing employment agreements must be honoured as originally agreed. The decision to increase the cap on RSE workers by 1,250 bringing the total to 20,750 for the 2024/25 season is welcomed but feels insufficient. It seems more like a token gesture than a response to genuine needs of industry growth. When setting these caps it is crucial to base decisions on robust, region-specific forecasts that accurately reflect future demand. Without this careful planning the cap risks being misaligned with actual labour needs, leading to significant shortfalls during peak seasons. This issue is particularly acute in the wine industry, where there is often a disconnect between grape growers and the labour suppliers who carry out 95% of vineyard work. Without close communication about developments such as vineyard expansions or replanting, labour suppliers struggle to predict and plan for labour requirements. This lack of coordination exacerbates the challenges of meeting seasonal demand, highlighting the need for a more integrated and data-driven approach to setting RSE caps.
The government’s promise to make changes that “can be delivered quickly and improve flexibility” is appreciated. However, quick fixes often come at the cost of long-term sustainability. The RSE scheme has endured a series of “fixes” over the past several years, driven by four different immigration ministers. These changes lack a cohesive long-term strategy and have led to an inconsistent and fragmented approach, creating uncertainty for both employers and employees. A unified strategic vision is needed, one that goes beyond short-term political agendas, to ensure the RSE scheme is sustainable and fair. One significant change is the removal of the rent freeze, which had capped accommodation cost increases for RSE employees since 2022. This freeze lacked an understanding of the actual costs involved in providing
Tanya Pouwhare, Deputy Chair for NZEE
quality accommodation. It was neither fair nor transparent and stifled employers’ ability to maintain or improve worker housing. The decision to lift the freeze by $15 per week or 15% (whichever is lesser) is a step in the right direction, allowing for a more realistic approach to accommodation costs while a permanent framework is developed in consultation with employers. The increased flexibility for RSE workers to move between employers and regions is another positive change that should benefit both parties. However, the requirement to pay returning RSE employees (those in their third season and beyond) 10% above the NZ adult minimum wage, while recognising their increased productivity, fails to address the broader issue of wage equality. This policy perpetuates a two-tier employment system where migrant employees receive different benefits than Kiwis, which is inconsistent with the scheme’s “Kiwifirst” approach. Pay should be based on performance and skills relevant to the job, not on an arbitrary metric of seasons worked in New Zealand.
While unemployment among Kiwis is rising, this doesn’t directly translate to a greater willingness to work outdoors in these sectors. Ministry of Social Development pressure on employers in some regions to hire a specific number of Kiwis fails to consider individual job preferences or team fit. This approach seems more driven by KPI targets than by building a cohesive and effective workforce that genuinely supports these industries. Allowing multientry visas and opportunities for RSE workers to engage in training not directly related to their role in NZ are also progressive steps that acknowledge the importance of personal and professional development. Despite these improvements, the changes only scratch the surface of what is needed. The RSE scheme is crucial to the agricultural sector, but it must evolve to reflect the needs of the industry and the rights of the employees. Comprehensive, thoughtful reforms – rather than incremental tweaks – are required to ensure the scheme remains fit for purpose, fair, and transparent for everyone involved.
Tanya Pouwhare is Deputy Chair and Human Rights Lead for New Zealand Ethical Employers and General Manager of labour supplier Grapeworx Marlborough.
TAKE THE LEAD
Building confidence
Spy Valley winemaker Emily GaspardClark chairs the team behind the Marlborough Young Winemaker of the Year competition
How did winning Young Winemaker of the Year set you up for leadership?
The first year I entered the Tonnellerie de Mercurey Young Winemaker of the Year competition I struggled with confidence in myself as a winemaker. After learning a lot that first time, I went away and worked on what I thought were my weaknesses. Coming back and winning it in 2019 helped me build that confidence. To be able to lead you need to have confidence in yourself and be able to accept that you might not be the expert in everything. The competition covers all aspects of winemaking, and I think it set me up to be able to start taking the lead in our team at Spy Valley. When you work in a team at a smaller winery you need to understand those different aspects of the business. It’s very important to me to be there for my team and be able to help wherever they need it. I want to be able to be open and honest with them so they can be open and honest with me in return.
What leadership challenges come with chairing a committee of volunteers?
It’s always a juggle being involved in a volunteer committee as everyone has their full-time jobs and other commitments to manage. Luckily our Marlborough Young Winemaker
committee are very dedicated to ensuring our young up-and-coming winemakers get the best experience to help them learn and grow. Within our committee we’ve found that everyone has different strengths. We realised that assigning tasks to committee members so they have ownership over a certain module in the competition has allowed them to show those strengths and gets the best out of everyone. It makes it a lot easier to chair a committee when everyone is enjoying the task they’ve been assigned. I’m very fortunate to have been able to work with such a wonderful group of knowledgeable and experienced winemakers and industry professionals. What’s next on your leadership journey?
After five years on the committee, including three as chair, I’ve decided it’s time to step back and create space for someone else to develop their leadership skills. My next focus will be on expanding my leadership role as winemaker at Spy Valley.
Emily Gaspard-Clark
Table 1: Blenheim Weather Data – August 2024
(°C)
1 Growing Degree Days (GDD): Max/Min are calculated from absolute daily maximum and minimum temperatures
2GDD: Mean are calculated from average hourly temperatures
3GDD LTA = 1996/97-2023/24
Temperature
The first week of August recorded the month’s coldest temperatures but the following three weeks saw above average mean temperatures, largely driven by high maxima. The mean monthly temperature of 10.2°C was 1.1°C above the long-
term average (LTA) temperature. This was in stark contrast to August 2023 that recorded a mean temperature of 7.8°C. Since 2010 there have been 10 mean August temperatures above the LTA.
Frosts
There were 4 air frosts, compared with the LTA of 3.7. August 2023 had 10 air frosts which was the highest number since 2004. There were 10 ground frosts, compared with the LTA of 10.5. August 2023 recorded twice that number. We have to go back to 1959 to find a year with a higher number of ground frosts in August, when 22 were recorded.
The coldest air minimum temperature of -2.1°C was on 4 August and the coldest ground minimum temperature of -4.9°C was recorded on 2 August. Both of these temperatures were the coldest air and ground frosts over winter 2024.
Sunshine
August recorded 214.4 hours of sunshine, 116% of the LTA, and was New Zealand’s sunniest location for the month. 2023 recorded 232.9 hours which was the second highest August sunshine total on record over the 94 years 1930 to 2024. Total sunshine for Blenheim for the eight months January to August 2024 was 1757.7 hours taking Blenheim to second position for the sunshine stakes, 8.5 hours behind Richmond.
Table 2: Weekly weather data recorded in Blenheim during August 2024
Rainfall
Total rainfall during August of 78.6 mm was 126% of the LTA of 62.2 mm. Up until 30 August the total month’s rainfall was heading towards being another record low. However, 31 August had 30.8 mm of rain. Along with the rain on 18 August (26.2 mm) these two events made up 73% of the month’s total rainfall. On 18 August there were reports of snow on the surrounding hills around Marlborough. August 2023 had just 24.2 mm.
Total rainfall for Blenheim for the eight months January to August 2024 was 328.6 mm or 76% of the LTA of 434.6 mm. For the same time in 2023 there was 344.6 mm of rain.
Wind
Average daily wind run was 230.8 km, 100% of the LTA. This was the first month since September 2021 that recorded above average wind-run. The first half of August was relatively calm but it was the second half that saw 11 days of above average daily wind-run. The maximum gust speed of 65.9 km/hr was recorded on 12 August but this is only just above the LTA of 62 km/hr.
Winter 2024
Table 3 summarises the main weather parameters over the three winter months of June, August and August for the ten years 2015 to 2024, compared with the LTA.
Table 3: Summary of winter weather parameters for Blenheim for the 10 years 2015 to 2024 compared to the long-term average
Air temperature
June, July and August all recorded above average mean temperatures with 9.5°C, 8.8°C and 10.2°C respectively. Since 2010 only winters 2011 and 2015 recorded below the mean winter temperature of 8.7°C.
Figure 1. Mean July to August temperatures and 10 year moving mean line (1986 to 2024).
Figure 1. Mean July to August temperatures and 10 year moving mean line (1986 to 2024).
Figure 1 illustrates the mean temperatures for the July to August period for the last 39 years. A 10 moving mean has been calculated to include the 5 years prior and the 5 years after each year (it at 2019). Although the means fluctuate up and down, the main trajectory of the line is in an upwards
Figure 1 illustrates the mean temperatures for the July to August period for the last 39 years. A 10-year moving mean has been calculated to include the 5 years prior and the 5 years after each year (it ends at 2019). Although the means fluctuate up and down, the main trajectory of the line is in an upwards direction. Examining the differences based on the time of the year (spring, summer, autumn and winter), each one is behaving in a similar fashion. The 10-year moving mean for spring is 0.62°C, summer is 0.44°C, autumn is 0.58°C and winter is 0.86°C. Each of the 3-month periods are warming but the winter months are warming at a greater rate.
Soil temperature
The mean 30 cm soil temperature over winter 2024 of 8.7°C, was 0.1°C above the LTA. Looking at the soil temperatures since 2010 there have only been six winters where 1 or 2 of the months have been below average. You have to go back to 2008 to when June, July and August were all below average. With warming soils spring growth has the potential to start earlier.
Ground and air frosts
The warmer air conditions are reflected in the reduced number of frosts this winter with 23 ground frosts and 7 air frosts. The latter were only in July and August. This is substantially different from winter 2023 where there were 40 ground frosts and 16 air frosts.
Rainfall
Total rainfall of 188.8 mm was 97% of the LTA of 194.6 mm. Winter 2023 saw the start of a prolonged series of dry months with just 70.2 mm for these three months and was the second lowest winter rainfall total on record for Blenheim over the 94 years 1930 to 2024. In dramatic contrast winter 2022 recorded 413.4 mm rainfall, the highest total on record.
Sunshine
Total sunshine of 493.2 hours was 99% of the LTA of 498.9 hours. Winter 2023 had the highest sunshine total over the 94 years 1930 to 2024 with 596.5.
Wind-run
Average daily wind-run over winter 2023 was 192.2 km, 85% of the LTA of 224.9 km.
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United front
Beth Forrest, Chair of Marlborough Winegrowers, addresses concerns about supply and sales and offers some guidance
THERE ARE many concerns circulating in the industry both locally and globally around supply chains and volumes in market. Marlborough has been facing some significant challenges and now, more than ever, we need our collegial and communicative approach to ensure Marlborough is the world’s greatest wine region. It is imperative that you communicate regularly and clearly with your growers, wineries and managers to ensure you understand each other’s current position and the business outlook for the coming years.
We hold an enviable position where our wines are still in demand globally and our value growth rates remain well ahead of the global still-wine category amid the following challenges:
1. Warehouse Supply Chain
The global COVID-19 pandemic saw huge disruptions to shipping lines and passages throughout the world. Most winery supply chains had moved to the just-in-time model where there was 4-6 weeks of stock in a warehouse on the other side of the world, wine on the water enroute to the warehouse, and orders being prepared in NZ to be next on the boat. Shipping delays, disruptions and port scheduling meant that many sellers faced out-of-stock issues with our wines. These clients then increased orders, extended their warehousing stock to 4+ months and filled the supply chain pipeline to ensure they had wine to put on the shelf.
Post COVID, we see the return to more regular and sustained performance in shipping routes and port scheduling and there is no longer a need to hold such significant stock levels. The past 6+ months have seen most sellers destocking their warehouses and selling down stock holdings to return to the just-in-time model. This will in time return more regulated cashflows to wine companies but in the 6–12 month period it has meant hugely reduced orders and cashflow restraints here in NZ.
The fallout of a slowing sales pattern also means an accumulation of product in tanks at Marlborough wineries and warehouses around New Zealand. In effect, the supply chain is full and while things are not going out the ability to keep holding wine and continuing to take in grapes is under pressure.
2. Consumption Patterns
Across the globe we are seeing a change in consumer behaviour towards alcohol. Overarching is confirmation that consumption of alcohol (any and all beverages) has dropped about 4% around the world. In NZ we have seen a decline in consumption by 4.3% in the past year, with wine 2.4% of that decline. In the UK there is an even greater 7% reduction in volume consumed across all categories compared to the previous year.
This trend over the past 12 months is a continuation of a decline that we have been tracking for the past few years. While we know that our younger drinkers are consuming less but spending more on a quality product, and there are some positive results in greater value growth, we are experiencing significant decline in volume across all global markets as well as on our home turf.
3. Global Financial Pressure
We are all aware of feeling the pinch in NZ as the cost of living for the average household increased 6.2 percent in the 12 months to the March 2024 quarter. Which followed a 7 percent increase in the 12 months to the December 2023 quarter. This is echoed in the UK in the three-year period between May 2021 and May 2024, where UK consumer prices increased by 20.8%. And even the buoyant USA, recovering slowly in 2024, had seen an 8.7% cost of living adjustment in 2023. All these restrictions on discretionary spending have affected wine sales and highlighted that New Zealand Sauvignon Blanc is doing well to show volume and value growth in most markets. Continuing to deliver a highquality product must be front of mind for every producer and grower to maintain this coveted spot as a reliable, consistent, premium consumer choice.
4. Capacity Issues in Marlborough
According to New Zealand Winegrowers domestic and international sales data, there is at least 50 million litres of stock from Vintage 2023 that remains unsold being held in tanks and warehouses throughout the country. We also know that Vintage 2024 has not yet made it to the mainstream market and this is still largely in tank for most producers in Marlborough. With only six months until we begin the intake of Vintage 2025, there may be some capacity issues in Marlborough wineries.
NZW forecast sales of 320 million litres of New Zealand wine per annum through to June 2025. This should see the 2023 stocks move out to market along with approximately half of the 2024 volumes currently in winery. However, this could leave some wineries with limited capacity leading into our next harvest (February 2025) as wineries need to be relatively empty before each vintage to hold an average harvest size. While there remain some options to bring in temporary storage to hold some of this volume, or bottle extra volume, temporary storage is already in use at
“Communicate regularly and clearly to understand each other’s position and business outlook.” Beth Forrest
wineries and further investment may not be feasible.
We have seen highly variable crop levels in the past five years, with two bumper harvests sandwiched between the very small 2021 and reduced 2024 vintages. However, we have an abundance of planting still happening throughout the region and with large rejuvenation programmes under way at many older sites there is further volume growth on the way, particularly for Sauvignon Blanc. Several smaller harvests globally will help to rebalance the stocks throughout the world, and it is important that both wineries and growers remain aware of the available space at wineries, market capacity and attention to quality in the vineyards.
Our small, agile, Number-8-wire attitude allows us to make decisions that will build a long-term future for this industry if we all work together. It cannot be a separate grower and winery world but rather a united front of winegrowers, working together, who present the very best of NZ. Here are some take-home messages: Know your industry – Communication
• Talk with your contractors, your growers, your grower liaison or your winery directly about concerns, uncertainties or ideas that might drive a better outcome for all parties. Know your contracts and how you can work together to make sure they are fit for purpose for a long-term beneficial relationship for all parties. If there is anything you don’t understand, ask.
Know your reality – Economics
• Talk to your winery or your grape growers and understand each other’s intentions for the upcoming 12+ months. Know you’re working together on a long-term goal to protect your
own future and that of brand Marlborough and take some of the emotion out of the uncertainty.
• Look further ahead at a four-year cost and income analysis – this includes two large vintages, two small ones and different operational costs (ie. Increases in labour, chemical and fertiliser costs, redevelopment costs, wet conditions etc) to help work out your true break-even position.
• Get involved in how it all works once again. Take the time to understand your system, the inputs/outputs and the costs with your viticultural, financial and business advisers. You can’t go past the old adage – “know your numbers”.
Know your end game – Quality vs Quantity
• Volume capability at wineries: as a grower, what is the capacity of your winery partner and how can you work with them to deliver the right volume at a superior quality that keeps the long-term quality banner of Marlborough wine beyond the reach of other global producers to match.
• Quality products delivered to market only: growers, wine companies, exporters and distributors maintaining premium quality Marlborough wine as top of mind. Delivering always the very best of Marlborough to our loyal consumer.
Members respond to survey
The board surveyed wine companies and grape growers last month to get a health check of the industry. General Manager Marcus Pickens reports on the results
WE ALL know conditions are tough for most businesses, and the wine industry is not immune. Marlborough wine companies have had a difficult year, according to the August survey, with nearly half (44%) saying their performance has been significantly worse over the past 12 months, and the situation is likely to remain about the same for the majority. For growers, the past 12 months were significantly worse (55%) or worse (34%) than the 12 months ending August 2023.
Most wineries expect conditions to remain about the same (44%) with an even split thinking it will get better (25%) and worse again (25%). Growers are slightly less positive, with the majority thinking it will be about the same (43%) but the next largest group thinking it will be worse again (40%). Wine companies report that the main factors affecting their answers are “market demand” and “economic conditions”. The general comments cited oversupply, devaluation of brand Marlborough, damage to reputation, and focus on quantity not quality.
While wine companies and growers do report good communication, mostly “as needed” (nearly 50% for both groups) there are knowledge and information gaps. The general theme was that wine companies have most (but not all) of the information required for decision-making and transparency. A number of respondent growers want more information shared by their wine company so they are more informed. This is to be encouraged. From the industry and industry bodies, the respondents mostly wanted to understand market trends for grape prices and to receive information on wine production and sales data. The Board will consider how to address this and are looking at ways of bringing more insights to members through Winepress and other channels.
The survey had a response rate of close to 30% of wine companies, large medium and small; and 20% of growers with a good cross section of vineyard sizes. Thank you to those who participated.
Raising standards
Appellation Marlborough Wine is turning its attention to bulk sales
CATHIE BELL
“We don’t want to affect people’s livelihoods but we do want to protect our industry.” Michael Wentworth
HAVING PUT a stake in the ground for provenance and minimum ripeness, Appellation Marlborough Wine now hopes to lift the standards for bulk wine as well. Appellation Marlborough Wine was set up in 2018, led by Ivan Sutherland, John Forrest, John Buchanan and James Healy, and aims to protect the reputation of the region’s wine. AMW has grown to 55 members and Michael Wentworth was hired as the group’s first chief executive earlier this year. He says AMW is good for Marlborough, allowing a quality story to be told.
“As in any industry, anything positive and successful is going to attract people that don’t necessarily have the same ideals – manuka honey being an example – some people come in to make money, they are not necessarily aligned with quality.” AMW is keen to see the wider industry set standards around bulk wine sales, something that has potential to devalue the industry. “We don’t want to affect people’s livelihoods, but we do want to protect our industry going forward,” says Michael. NZ Wine is working on a voluntary code of practice for bulk wine. AMW feels that could be tightened up but it is a starting point, and AMW members will be encouraged to look at signing up.
Appellation Marlborough Wine has strict rules, with each member winery certifying that its grapes are 100 per
cent sourced from vines within a designated Marlborough region. This area is smaller than the Geographical Indication region of Marlborough, set by Wine Marlborough after consultation with the membership. Michael says AMW designates recognised growing areas with soils and rainfall known to produce quality fruit. The group has also introduced a minimum brix at time of harvest. That means fruit harvested for a particular wine must all be 18 brix or above to be an AMW-accredited wine. There can be no blending with wine of a lower brix. The wine also has to be from a SWNZ accredited vineyard and bottled in New Zealand and it is tested and verified by a panel of experts before being certified. AMW has a two-step process where a company gets certified, and individual wines can get certified too. You can be a member and not have all wines in your portfolio certified. He accepts there is nothing to stop members signing up for accreditation for particular wines and then selling other wine in bulk, but members sign a code of conduct when they join. “AMW members choose to join. They’re levying themselves, they’re passionate about it.” Michael says Wine Marlborough and NZ Wine are there to represent all their stakeholders, all members, whereas AMW is particularly focused on enhancing and protecting industry reputation. “We don’t align with them on everything – quality standards, geographical indications for example – but it’s healthy to have these debates in the industry, to help it going forward.”
AMW has been a refreshing career change for Michael, coming from one business (as GM Sustainability and Strategic Projects at Yealands Wine) to now being exposed to 55 businesses. “The wine industry is really interesting and diverse. With that comes a whole bunch of different viewpoints and stances. Our viewpoint is how do we protect and enhance what we’ve got so it’s there for the future?”
Third time a charm
Perseverance pays off for Marlborough’s top Young Winemaker of the Year
CATHIE BELL
NICK LAMAIN was the first person to get his entry into the 2024 Tonnellerie de Mercurey Marlborough Young Winemaker of the Year contest, and it was third time lucky for him.
Describing himself as “absolutely stoked” to win, this is the third time the VinLink Marlborough winemaker has competed locally, coming second last year. “I had big expectations so I was stoked to come away with it. The competition was really tough – it’s so unbelievable to win,” says Nick.
Ellie Hobbs from Rose Family Estate came in second place, and third was Ruby McManaway from Yealands. They were among nine contestants put through a gruelling series of winemaking tasks. These included judging six 2019 Marlborough Chardonnays as if on a wine show panel and creating a low alcohol Sauvignon Blanc and running laboratory tests on their blend to ensure all legal requirements were covered. Fault-finding, general winemaking knowledge, being interviewed and giving a speech at the Awards dinner were all part of the event where Nick finally came out on top.
“Sauvignon Blanc is the backbone of the industry and we need to enjoy it. That’s the only way to move it forward.” Nick Lamain
Raised in Marlborough, Nick worked in vineyards during the summer as a student, but had never intended to get into the wine industry. After studying microbiology at Otago, he was back home and wondering what to do. His sister and brother-in-law, who work in the industry, suggested he try out a vintage job. There was “something about being in the winery”, he says, especially working in teams, that set him on a straight course for a winery career.
It was also a push from his sister and brother-in-law that saw him enter his first Young Winemaker of the Year competition. “I was very nervous – I didn’t know what to expect. Family members had entered before, but it was outside my comfort zone.” But he gained so much from going for it, he says, including meeting other young people and making connections.
“Putting yourself out there on the public stage is something a lot of people don’t want to do. But you don’t realise what you get out of it until you do it. It’s really beneficial for growing your career in the wine industry.”
national finals, which are being held at The Runholder in Martinborough, will be a big step up, he says. To prepare, he’s tasting lots of wine, practising judging skills, researching anything New Zealand wine-related, looking for trends, and preparing his speech.
Nick’s got a lot on – soon after the national finals, he flies to Germany for vintage. He’s excited about the chance to work at a premium Riesling producer again, after doing a vintage in 2018 at Jim Barry in Australia. Riesling and Sauvignon Blanc are his favourite varieties.
Nick says he’s not living in Marlborough “just because it’s where I was born or my career with VinLink has me here. I love Marlborough and everything it has to offer. I love being in the Sounds, in the mountains, enjoying the vibrancy of the region.”
He says Sauvignon Blanc really suits life in Marlborough. “It’s important that the people making Sauvignon Blanc appreciate the variety,” Nick says. “It’s the backbone of the industry and we need to enjoy it. That’s the only way to move it forward.”
PHOTO: JIM TANNOCK
Competing at Young Winemaker of the Year
Nine contestants lined up for the 2024 Marlborough Young Winemaker of the Year competition.
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From left, Michael Hix, Yealands; Dingying Jiang, Cloudy Bay; Alessandro Carraro, Spy Valley; Zack Andrews, Hunter’s Wines; Nick Lamain, VinLink Marlborough; Ellie Hobbs, Rose Family Estate; Lan Zhang, Pernod Ricard; Ruby McManaway, Yealands; Lewis Davidson (at front),
Law benefits small wineries
New cellar door rules are passed in time for summer
BEV DOOLE
CHANGES TO cellar door law, passed by Parliament last month, are a game-changer for small companies such as Tūpari Wines in the Awatere Valley.
The Sale and Supply of Alcohol (Winery Cellar Door Tasting) Amendment Bill is now in force and allows cellar doors with an off-licence to charge for wine tastings. Previously only cellar doors with an on-licence and full food offering could charge for tastings.
The Bill, championed by Kaikōura MP Stuart Smith, also gives more flexibility around the definition of a cellar door. “We were really hamstrung by the previous law,” says Olivia Doonan, GM for Tūpari. “Under that legislation to
“We offer the love of wine and what we’re doing, but we need to make some money too.” Olivia Doonan
be a classified as a cellar door we had to be sited on our vineyard or at the place where our wine is made. That didn’t work for us because we make our wine at Tohu and our tasting room is in Seddon, 20km away from the vineyard. We could only get an off-premise licence and could not charge for wine tasting.”
Giving free samples did not stack up financially for Tūpari and other small producers, especially with cruise passengers who were unable to take wine back on to the ship. “We would hold tastings for cruise ship passengers who came to Seddon through eight bottles of samples and sold just two bottles of wine. We offer the love of wine and what we’re doing, but that’s not sustainable. We need to make some money too.”
Olivia is planning ahead for the summer season under the new rules. “We haven’t yet set what we will charge, but I prefer it when someone can taste all the wines for a flat fee. It encourages them to try something different apart from Sauvignon Blanc and Pinot Noir. If we get a group of 20 and charged $10 each, that would cover our staff costs. And that’s a big thing compared with paying for staff, pouring free tastings, and getting no income.
“We won’t make a lot of money off the tastings but we will be able to access the tour groups, whereas previously we’ve tended to avoid them. Being able to charge for tastings
gives us the resources to manage the situation.”
The new rules set a tasting size at a maximum of 35ml, and requires snack food such as cheese and crackers, packets of chips, nuts, or olives to be available for purchase at the cellar door.
Olivia says many of the larger cellar doors are already settled with an on-premises licence where food is available, so the law change does not mean so much for them. But several made submissions to the select committee supporting the Bill as they could see the wider benefit to Marlborough wine tourism. Saint Clair Cellar Door and Restaurant was one of those.
“[This Bill] will help struggling Cellar Doors and may allow them or others to open up for more wine tastings, which would help with our workload,” said Ashley de Castro, manager of Saint Clair Cellar Door and Restaurant. “Having more venues to take more people for tastings over a very busy summer season is what many existing businesses like ours need,” he submitted.
Whitehaven Wine Company said the Bill would allow all winery cellar doors to better meet the needs of tourists, and allow wineries to better serve their business interests. “These changes will help enable wine tourism to develop its full potential, providing jobs and economic return. These amendments also remove complexity from the licensing regime, reduce unnecessary costs and support responsible consumption at winery cellar doors, which is already recognised as low risk.”
Local MP Stuart Smith pushed for the changes through a Private Member’s Bill, which was selected by ballot (the Bill number is literally pulled out of a biscuit tin).
“It was my idea, I sought help from the wine industry and NZ Winegrowers were very helpful in helping me draft the legislation as they had a lot of practial experience with the nuances of licensing laws around the country,” says Stuart. He encouraged submissions from the industry, but also worked to garner support from other MPs across all parties. “Green Party members all voted for the Bill, as did Act, NZ First and National. Labour treated it as a conscience vote. It was very heartening to have that support across the House to get the Bill passed.”
“The wine tourist experience is going to be better off as a result of this Bill.” Stuart Smith
Stuart is pleased that finally wineries have some certainty, and in time for the summer. “The uncertainty around the nuances of licensing laws was as much an issue as not having the ability to charge for tastings. I know the difference it’s going to make to wineries, particularly the smaller ones. The wine tourist experience as a whole is going to be better off as a result of this Bill.”
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Home away from home
More workers means more accommodation, so what’s involved in housing
RSE crews?
PENNY WARDLE AND BEV DOOLE
MARLBOROUGH RELIES on about 3000 RSE workers over winter and 1500 over summer to do the work in the vineyards. They are out in all weathers, a long way from families and home. Good living conditions are important for them and for the reputation of the wine industry. The Government last month announced changes to the RSE scheme, increasing the number of overseas workers allowed into NZ by 1,250 to a total of 20,750. This raises the question of where they will live, and who will look after them. Three Marlborough housing providers share their experiences of what it takes to offer good worker accommodation. Hortus, Riverlands
Accommodation is the backbone of the vineyard contracting industry, says Gus Lopez, Hortus Village manager. Hortus, one of Marlborough’s largest vineyard labour employers and accommodation providers, was launched in 2008, a year after the Recognised Seasonal Employer (RSE) scheme began. The business has grown from hosting a vanload of workers in 2008 to 1100-1200 workers today, each staying seven months. “Our actual business is in the field,” Gus says. “But providing world-class worker accommodation boosts
“The better we look after our people at home, the better they perform at work.” Gus Lopez
well-being, improves worker reliability, and is the right thing to do. The better we look after our people at home, the better they perform at work and the more likely they are to return.”
From Indonesia, Papua New Guinea, Vanuatu, the Solomon Islands, Fiji, Tuvalu, Tonga, Samoa, and with Nauru soon to be added, 456 workers live in a 5-hectare purpose-built village in Riverlands on the southern outskirts of Blenheim. Hortus also has a 93-bed facility on Morgans Road. Tahu Huntley, workforce planning and partnership manager, said in the early days workers were lodged in existing houses. As numbers increased, the Labour Inspectorate required worker accommodation to be purpose-built or renovated to take the pressure off the housing market. Providing accommodation has been an evolving process. The first 196 beds at the Hortus Village in Riverlands were built by the original owners Dave and Kim Lewis in 2007 specifically for the RSE Scheme. Tahu says the 98 twin-share bedrooms focused on rugged materials, with separate toilet and shower blocks. A combination of solar, gas and good ventilation ensured efficient heating and cooling. In the second build, each five-bedroom unit has its own bathroom block, eliminating a 20-metre walk. The ratio of two toilets and showers for every five people exceeds the RSE minimum requirement of one to seven. The latest build in 2022 incorporates double-glazed windows with ventilation flaps to reduce moisture buildup. Heaters plus heat recovery units (HRVs) were installed in each bedroom to improve energy efficiency.
Hortus regularly surveys all RSE workers on what works and what doesn’t. Initially they requested that accommodation units include kitchens and social areas. Eventually, though, everyone agrees that after a hard day’s
“If my children were working overseas, I’d want to know they’re being well looked after.” Susy Pouwhare
work, people want to sleep in peace away from noisy communal areas. All Hortus sites have a dining hall with attached kitchens, cool stores and freezers. Ovens with induction cooktops and rice cookers cater for a range of cultures. Each bedroom has a TV and unlimited wifi. Beds are from a specialist RSE range supporting up to 500kg, as workers gather to talk with family online or watch sports.
For larger gatherings, there are six common rooms and a 100-seat movie theatre, which also serves as a chapel. Sport plays a big part in workers’ lives, and there are table tennis and pool tables, volleyball and basketball courts, football fields, pétanque and a well equipped gym. Other activities include growing vegetables and raising pigs, reflecting their lives back home in the Pacific. Gus says nothing is more important than workers feeling cared for and valued. A local pastoral care team is on call 24/7 and an on-site medical clinician is contracted to triage health issues. “You can build a palace, but without a solid system of pastoral care, it amounts to nothing,” Gus says.
Grapeworx, Blenheim
Grapeworx co-owner Susy Pouwhare says RSE workers are their biggest asset and need to be looked after well. Susy and her husband Mack started labour supply company Grapeworx Marlborough in 2001 when Mack, working as a pruner, saw the need for providing workers and accommodation for the growing viticulture industry. They continued to expand their viticulture contracting services and now, under the RSE scheme, Grapeworx employs and houses 240 workers from Thailand and Papua New Guinea. Women, single men, couples, and extended families live in five purpose-built homes plus 12 preexisting houses. The latter are gradually being phased out and replaced by more purpose-built accommodation. Susy says all exceed healthy homes standards and meet her family company’s bottom-line that they’d be happy to live
there. RSE accreditation requires accommodation to be warm, dry and fully furnished. “Many providers go beyond this minimum,” says Susy.
Grapeworx’ new purpose-built accommodation costs about $80,000-$90,0000 per bed (excluding land), and their latest build, near the New World supermarket in Blenheim, could pass for a modern motel. The brick accommodation opened in April and each two-bedroom unit houses three workers, with a shared lounge, kitchen and bathroom. The heat pump, managed by a master control, is always on so the units are warm to come home to. “Over the years we get to know what makes people feel at home, and we provide for that - Thai workers prefer small family homes with lots of hanging space. They hang everything, so we provide cupboards with coat hangers rather than drawers that just sit empty.” There is plenty of bench-space in the kitchen for rice-cookers and large pots, an electric hob, plus pantry storage for bulk foods like rice and sauces. Thai workers also like to have gardens to grow vegetables and fresh herbs. Everyone needed a place to store and maintain tools, and PNG workers want lockup areas for bikes and fishing rods.
Susy says that for many Grapeworx RSE workers, Blenheim is a home away from home. They returned year after year, building friendships with fellow workers and sometimes neighbours. “Workers are our most valuable asset and we need to treat them well. If my children were going to work overseas, I’d want to know that they’re being well looked after too,” she says. Susy would like to see all RSE-accredited businesses required to provide prospective workers with portfolios describing jobs, the region and accommodation on offer. She says they could then make an informed decision when offered, for example, a twin bedroom close to Blenheim or a place in a bunkroom far from town.
Nikau Homes, Seddon
For Steve Pellett and Bridget Ennals the key to good worker accommodation is to provide a safe and warm environment. They build and manage RSE housing, which is leased to vineyard contractor Thornhill. It is a different accommodation model, run as a standalone business. “All the workers come through Thornhill, and we get a range of nationalities – from the Solomons, Papua New Guinea, Vanuatu, Tonga, Samoa, Fiji and Thailand,” says Steve. “It gives Thornhill, the labour supplier, security of tenure. We own and manage the property, do all the maintenance, provide cleaning and laundry services and help out where we can.” Nikau Homes provides 50 beds across three sites in and around Seddon. Their newest property, opened in 2019, is a 24-bed house that replaced the earthquake-damaged vicarage which they’d converted for RSE workers. “We repaired it after the 2013 earthquake but after further damage in the 2016 earthquake we decided it was time to start over with a new custom-build,” says Steve.
“You can build accommodation that is efficient, eco-friendly, and provides a really good place to live.” Steve Pellett and Bridget Ennals
get opened. A ventilation system draws out the moisture in each room and brings fresh air in. “We want to make life easy, especially for the winter crews,” says Steve. “It’s a long day out in the vineyard in pretty much all weathers. You want them to come home to a warm dry place, where they can have a hot shower and not worry about heating up the house first.
“We really encourage the workers to keep a clean and tidy environment. We provide clean bed linen on a regular basis; it’s free to use the laundry machines including washing powder; and there’s soap provided in all the showers. We also promote recycling of all waste packaging. We want to maintain a healthy house as best we can.”
They designed the house based on previous experience. “There’s a big, airy communal area where everyone can gather and eat and spend time together. They can then go to their bedrooms for quiet or rest. We don’t have bunk rooms. We decided twin-share is a good compromise that gives peer support for each other, but also some privacy.” The kitchen area is spacious with three hobs, two ovens and a large prep area able to cope with the 6pm rush. And there is good Wifi throughout the building which is critical for helping keep in touch with families back home. Good heating and ventilation is a top priority. A diesel boiler provides underfloor heating that runs all year round to give a base heat of 20C. Each bedroom also has an individually controlled hot-water radiator. “It’s generally up around the 25C mark, but that’s what it’s there for,” says Bridget. In the winter workers often leave in the dark and come back in the dark, and curtains and windows don’t
Steve and Bridget have plans to build another 24bed unit for next winter. “We’re aiming to go next level in sustainability and efficiency. Instead of a diesel boiler, there will be an Air to Water heat pump system to heat the hot water, run by solar panels generating enough electricity to power the house. It will be a highly insulated, functional, hard-wearing building.” The Government announcement last month to lift the freeze on what workers pay for accommodation will make a difference, says Steve. “Up until these new changes, it was marginally economic if you were building from new. We’ve had massive inflation, cleaning costs have gone up, energy costs have gone up, insurance has gone up.” But Steve and Bridget see it as an investment for the industry. “We’re trying to get rid of the stigma from the past when some RSE housing was not appropriate or well managed. Our goal is to show you can build quality accommodation that is eco-friendly, efficient to run and provides a really good place to live. Validation for us is when the guys say how much they like to stay in this house.”
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Stewart Maclennan was asked at his job interview if he was an egg. He went on to prove he’s not.
KAT PICKFORD
LIKE MANY vignerons, Stewart Maclennan never planned for a career in wine. But unlike most in Marlborough, he’s been making wine for the same company since his first vintage, 21 years ago. That was in 2003 at Marlborough Valley Cellars in Riverlands, a joint-venture winery developed by the pioneers of some of the region’s most widely known and respected labels: Astrolabe, Jules Taylor, Kim Crawford and Saint Clair.
Looking around at the pipes and tanks in the cellar where he was interviewed, Stewart, who was 19 at the time, didn’t have the faintest clue about how wine was made, or what a wine harvest was. “I was hired by [the late] Pete McConway and when I told him I didn’t know what any of the cellar equipment was, he asked ‘Well, are you an egg?’ to which I replied ‘I’d like to think I’m not an egg’, and he said ‘Cool, we can teach you what this stuff is, as long as you’re not an egg’.”
Stewart made his vintage debut on lees filtration, and the buzz of the cellar at vintage had an instant impression on him. “I loved the work. Harvest is an exciting time of year, there’s this atmosphere of creativity, hard work, fun and ridiculousness all underpinned by this very complicated, technical process.”
Travel to Mexico, England, south-east Asia and Australia followed, with trips back to Marlborough at vintage to top up the bank account. By 2007, broke and tired of his subsistence lifestyle, Stewart accepted a fulltime position as cellar foreman at the newly built Saint Clair winery in Riverlands. “I knew I loved the work, the company, the people, I’d had a lot of experience working in a whole range of different jobs by that stage and realised what we had in Marlborough was pretty special,” he says.
As a keen musician who studied music in his hometown of Nelson, he was quick to find the similarities between the two crafts. “It’s nice to have this creative endeavour where we’re making something collaboratively that’s not there to last, it’s there to be enjoyed and it’s kind of subjective.”
Like many of the early wineries, Saint Clair was going
“There’s this atmosphere of creativity, hard work and ridiculousness all underpinned by the very technical process.”
Stewart Maclennan
through a period of rapid growth at the time, he says. He was “lucky enough” to work alongside some of the industry’s stalwarts, including Matt Thomson, Hamish Clark, Glenn Thomas and Alana McGettigan, “fantastic winemakers and mentors”, who encouraged his development. As his skills and experience grew, he moved up through the ranks and took on a variety of winemaking roles, culminating in one of two senior Saint Clair winemaker roles in 2015.
Winemaking has also opened doors for study and travel, with vintage experiences in Austria, Australia, France, Italy and the US and sales trips to some of Saint Clair’s 70-plus export countries.
With its strong focus on growth and improvement, Stewart continues to feel challenged in his role with the family-owned company. “I’ve always had the belief that if I stop growing, then it’s time to move on,” he says.
“With seven different roles over 20 years in a place that’s constantly evolving, I’ve had no choice but to push myself and continually develop both as a winemaker and as an individual.”
JWVM has capacity for the coming season. We welcome new clients to our management portfolio.
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BEV DOOLE
Learning and judging
Sam Kim, guest judge at the Marlborough Wine Show, still loves the job after all these years
BEV DOOLE
LIKE WINEMAKING, being an awards judge is a bit of a balancing act. “You can’t be too dogmatic, but you still need to be confident,” says Sam Kim, one of two guest judges announced for the Marlborough Wine Show in October.
It’s been about 10 years since Sam judged the Marlborough Wine Show and he’s looking forward to returning. “The Marlborough industry is well established now but it’s always in constant motion. I’m looking forward to talking to winemakers and looking at new vintages.
“People overseas often say Marlborough Sauvignon Blanc all tastes the same but as judges we highlight the subtle sub-regional differences and the vintages. The Marlborough show is a terrific concept with the Legacy Class highlighting how some of these wines can age beautifully.”
“You need to be constantly finetuning your palate, fine-tuning your ideas.” Sam Kim
end of it you’re buggered, but the positives are so valuable as a professional. I like to meet the winemakers and judges - they have different opinions, different way of looking at things, so it’s always a learning experience.
“Whether you’re a winemaker or wine writer, you need to be constantly fine-tuning your palate, fine-tuning your ideas. I still love it.”
Wine Show key dates
The other guest judge is wine writer and educator Elaine Chukan Brown from the USA, who is heading to Blenheim after being a key-note speaker at the Chardonnay Symposium in Hawke’s Bay.
Between them, they have decades of judging experience. Sam says it can be a struggle to stay fresh. “I’ve cut back from seven to about three wine shows a year. It can be arduous, the travel, and tasting 140 wines a day. At the
The
Entries Close: September 4
Samples due: September 20
Judging: October 2-4
Medal winners notified: October 9
Long lunch and trophies: October 18 marlboroughwineshow.com
Visit us at our purpose built building at the Riverlands Truckstop, 3535 State Highway 1, just out of Blenheim
Our experienced team now have a state-ofthe-art workshop to ensure your gear is always ready to work hard for you when you need it. Does that Silvan Sprayer need a service? We do sprayers, to tractors, right through to construction equipment. Give us a call or drop in, we service most makes and models and can have most parts for you in under 48 hours. Make sure your equipment is ready to work as hard as you do.
I'VE BEEN THINKING
Ways with water
Members of the Marlborough Winegrowers Board share their thoughts
DREW ELLIS, grape grower representative and chief winemaker at the Marlborough Grape Growers Cooperative.
How can we as an industry, and also as a country, use water better? The traditional method is to extract and irrigate and that’s it. But we have a resource that is mostly just flowing down the river in the winter. That flow is important for the river systems, but could we harvest small percentages of that flow for later use?
Are there ways that we could do more intelligent things with it, like store some, create power from it, irrigate with it, and put it back in the aquifer to be used again? I don’t want to go down the London route where it’s been through seven kidneys, but for future-proofing we have to use water for more things than just drinking or irrigating.
With climate change, the reliability of supply is getting more uncertain. If we end up in a position of another drought summer, even with the rain we’ve had,
Marlborough Winegrowers Board election
The Marlborough Winegrowers Board represents the grape growers and wine companies of the region and sets the strategic direction for Wine Marlborough. The board is made up of five wine company and five grape grower representatives who are elected for a three-year term. Elections are held annually and nominations closed on September 6 for four wine company and two grape grower positions. The board meets at least six times a year and strives to have a range of skills and diversity of views around the table to ensure the industry is well represented. Being on the board is a good opportunity to step outside your day-to-day work and gain a greater understanding of the industry, collaborate with others to contribute to the region, and gain experience in governance and leadership.
For election information contact Marcus Pickens, Wine Marlborough general manager. marcus@winemarlborough.nz Ph 021 831 820
2024 Election Timetable
August 15
Members received voting information
September 6 Candidate nominations close
September 13 Ballot papers sent to voters
September 30 Ballot papers returned October 1 Election results notified November 1 First meeting of new Board
Drew Ellis
it’s uncertain how much of the subsoil is actually wet. We will get more dry summers and need to be prepared. So along with more water storage, another step is better water management systems so you know what you actually need to use.
Other ways to make the most of water is to use it to generate power. I’d like to see how we could develop partnerships with reticulation companies so our water schemes are also generating electricity for our wineries so we would create and use our own power and be selfsufficient as an industry.
Accelerating Success.
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Seldom available 16.3ha in desirable Hawkesbury, total canopy 13ha comprising of 9.75ha Sauvignon Blanc and 3.25ha premium clone Chardonnay. Favourable GSA with two prominent wine companies ending V25. SVIS water with the added benefit of storage that also offers a spectacular flat building site amongst the vines overlooking the pond and wetland area. Historical high yields of quality fruit with the fertile soils producing exceptional flavours. Immaculately presented vineyard with 2.5m x 1.8m spacing, Klima compatible, frost protection and pruned for the coming vintage. Fully managed by a reputable company, ideal for absentee owners. Rarely does a combination of location, scale and not being overcapitalised present itself in Marlborough.
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Jewel in the Rapaura Crown
For Sale
150 Selmes Road, Rapaura
For Sale by Deadline Sale closing Thursday 17 October 2024 at 2pm
One of the last remaining parcels of bareland in desirable and tightly held Rapaura. Having successfully grown a variety of process crops, the 8ha property is surrounded on all sides by high yielding established vineyards. The fertile silt loams, water consent, shape and contour make this an ideal vineyard development and value add opportunity. Supported by a three bedroom residence (2002) in a private, established setting at the front of the property.
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Most unwanted insect pest
Spring is
the
high-risk season for the brown marmorated stink bug in vineyards
THE BROWN marmorated stink bug (BMSB) is one of the highest-risk exotic threats to the New Zealand wine industry and several other horticultural industries. As well as feeding on fruit and damaging vines, BMSB has the potential to taint wine, emitting a foul-smelling chemical as a defence mechanism when threatened or squashed.
Adult BMSB are about 17mm long (a lot larger than endemic NZ shield bugs) and have distinctive black and white banding on the abdomen and antennae. Females lay eggs in rafts of 20-30 at a time, and the resulting nymphs progress through five growth phases before reaching adulthood. Adults and nymphs are highly mobile and active outdoors among their host plants in spring and summer, and adults gather in large numbers in sheltered areas over winter.
Likelihood of Arrival
In New Zealand, September brings with it the start of the BMSB high-risk season, as temperatures begin to cool in the northern hemisphere and BMSB start looking for sheltered overwintering aggregation spots. Shipping containers, vehicles and machinery are favourites, but they also invade houses and warehouses and crawl into personal effects. This increases the risk of BMSB arriving in New Zealand via sea cargo, passengers and mail.
Each year throughout the high-risk season more than 1000 BMSB arrive at the NZ border. Most are dead because
Brown marmorated stink
bug
of the strict fumigation and heat treatment required for cargo coming from high-risk countries. Some live BMSB do make it here though, and while most of these are detected and dealt with at the border, there are a few that slip through, resulting in post-border detections in hotel rooms, rental cars, private residences and packages or cargo arriving from overseas. Each post-border detection is thoroughly investigated to ensure the risk is mitigated and no further live BMSB are in the environment.
During the 2023/2024 high-risk season, there were 111 live BMSB detections; more than double the 44 from the previous year. The number of BMSB arriving tends to fluctuate from year to year, mirroring BMSB population trends in exporting countries.
The BMSB Council
Under the Government Industry Agreement for biosecurity readiness and response, NZ Winegrowers partners with
SOPHIE BADLAND
BIOSECURITY WATCH
Biosecurity New Zealand and several other horticultural industry bodies to form the BMSB Council. The Council’s mission is to ensure NZ is prepared to mitigate the risk of BMSB to economic, social, cultural and environmental interests. The Council jointly invests in BMSB readiness and response activities, which include a nationwide public awareness campaign, a BMSB surveillance programme, the development of response plans, running exercises and simulations to test response plans, and sourcing effective tools to be used on BMSB if it arrives in NZ. An agreement is in place outlining how industry groups and the government would share the costs of a response. Working with international partners is also a current focus – the Council is currently exploring opportunities for testing and refining response tools in Chile and South Korea (both countries where BMSB is present at low population levels).
The BMSB Council has been exploring the potential for biological control of BMSB, after the Environmental Protection Agency granted a conditional release approval for Trissolcus japonicus, the samurai wasp, in 2018. In early 2024 the Council successfully imported 12,000 samurai wasps from the USA into containment in Auckland, however there are still several barriers to overcome before samurai wasps could be used effectively as a response tool. There are currently no large-scale suppliers of samurai wasp anywhere in the world, and much larger numbers of the wasps would be needed to flood a response zone effectively.
Mitigating Risk to NZ Vineyards
There are several things NZW members can do to keep an eye out for BMSB and help ensure it doesn’t establish in New Zealand:
• If you are travelling overseas, check your luggage carefully to ensure you aren’t bringing back any hitchhikers, or anything harbouring a biosecurity risk.
Samurai wasp – approved as biological control for BMSB
• If you receive any international parcels or goods purchased online, open them in a small enclosed room so you can easily capture and contain anything that might crawl or fly out.
• Keep your eyes open in the vineyard. Walk the rows when you can and look for signs of pest and disease. Ensure you and your staff know what BMSB looks like and how to report anything unusual. Running a practice scenario is a great way to test your plans and ensure staff understand what they need to do.
• If you are importing vineyard equipment from overseas, open it up in an enclosed space such as a shed or garage. Thoroughly inspect it before use to ensure there are no insects present. Open all compartments, use a torch to see inside if necessary and check underneath too.
• Spread the word! Talk to others about this pest, how to recognise it and why we don’t want it in New Zealand. It takes all of us to protect what we’ve got.
If you think you see a BMSB – or anything else unusual –catch it, snap it (take a photo), and report it to the Biosecurity NZ hotline on 0800 80 99 66 and to New Zealand Winegrowers Biosecurity Team (Biosecurity@nzwine.com).
Looking for top wines under $25
THE NEW World Wine Awards’ annual search for the Top 50 wines under $25 is timely as more customers are watching their spending. Judging for the Awards concluded in August and Marlborough again led the wine regions in the number of entries, making up more than a quarter of the 1,280 domestic and international entries.
The three-day judging was hosted by Hawke’s Bay after being held in Blenheim for several years. Judges began with more than 170 Sauvignon Blanc entries – the largest class in the competition. “Sauvignon Blanc is the best way to start the judging as the overall quality and diversity in style sets the tone for the rest of the Awards,” says Chair of Judges and Valli winemaker Jen Parr. “The highly anticipated 2024 vintage did not disappoint, and the freshness and quality of the 2023s was equally impressive, as evidenced by the number of golds awarded.” Jen led a 26-strong judging panel made up of winemakers and wine experts from hospitality backgrounds across New Zealand. Marlborough judges included Deputy Chair Murray Cook (Dog Point Vineyards); Senior Judges Stu Marfell (Foley Wines), Natalie
Murray Cook, Deputy Chair of Judges
Christensen (Yealands Wines), Helen Morrison (Booster Wine Group), and Kate Bennett (Rose Family Wines); and associate judges Krystal Palmer (Accolade Wines) and Josh Lee (Huia). The judges knew only the variety and vintage of the wines they were tasting.
Results will be announced in October and the Top 50 winning wines will be promoted and sold at more than 140 New World stores. Last year Marlborough wines secured 17 of the top spots at the New World Wine Awards, including Champion Chardonnay and White Wine of the Show (Caythorpe Family Estate Chardonnay 2021) and Champion Pinot Noir and Red Wine of the Show (Stoneleigh Wild Valley Pinot Noir 2021).
Future Vineyard officially opened
Speakers at the official opening of the experimental future vineyard at the NZ Wine Centre in Blenheim praised it as a collaborative effort that will benefit science, students, the wine industry and the country as a whole. The $3.3m facility, opened by Associate Regional Development Minister Mark Patterson, has been gifted the name Te Whenua Tipu or Living Lab. The Living Lab enables scientists to conduct research that monitors not only the plants but also the soil to understand what’s happening from the roots through to the canopy. Based within a 600 sq m shelter with 48 full-sized growing pots and sensor technology, scientists can tightly control the climate, light, water and nutrients to determine the impact of any changes on the crop. Simulating different growing conditions allows them to study how different grape vines – and potentially other horticultural crops – cope with the effects of climate change. “This state-of-the-art facility enables research to futureproof the sector, ensuring it continues to thrive while protecting and enhancing New Zealand’s $2.4 billion a year in wine exports,” Mark said.
The Living Lab is owned by the Marlborough Research Centre Trust, Plant & Food Research manages the experimental facilities, while the teaching annex is used for industry workshops and students at NMIT studying viticulture and horticulture. Construction was supported by the Ministry of Business Innovation and Employment’s Provincial Growth Fund. Plant and Food Research CEO Mark Piper said the facility would help New Zealand, particularly the wine sector, look into the future and what that might hold. “I can’t think of anywhere globally that brings together what we have here today,” he said.
Launch of the Environment Awards
Pernod Ricard continued their ongoing support for the Marlborough Environment Awards by hosting the launch of the 2024-25 Awards at the winery function centre in Riverlands last month. Awards Trust chair Jo Grigg announced that Port Marlborough has taken over from Cawthron as the new naming rights sponsor for the Awards. The company is a good fit, she said, with wide connections to industries and communities across Marlborough. Port Marlborough is also leading the way with its own environmental projects, including converting its commercial pine plantations into native forest, working with other organisations to restore kelp beds in the Sounds, and purchasing a new tug with very high specs in emissions control. “Port Marlborough shares the values of guardianship and restoration that are promoted by these Awards,” Jo says. She encouraged businesses and community groups to enter and share what they’re doing to look after the environment. Wine-related entries would fall into one of the following Award categories:
• Wine Industry sponsored by Wine Marlborough: vineyards, wineries and companies servicing the industry. Previous entries include wastewater treatment, irrigation management, and research into brown beetle control.
• Landscape and Habitat sponsored by Morgans Road Nursery: vineyards and wineries involved in planting and restoration projects. Previous entries include native and riparian plantings, weed control and wetland restoration.
• Electrification and Energy Efficiency sponsored by Marlborough Lines: examples to reduce reliance on fossil fuels; promote generation of renewable electricity; showcase energy-efficient buildings. Enter online by October 6. www.mea-nz.com
Associate Regional Development Minister Mark Patterson
Wine Marlborough director Nigel Sowman and Advocacy Manager Ruth Berry
INDUSTRY NEWS
Update to NZW Rules: what you need to know
This year’s Annual Members Meeting of New Zealand Winegrowers Inc is being held online on 4 October at 11.30am. As well as the usual business at the meeting, NZW members will be asked to vote on a package of updates to the Rules as an incorporated society. While there are a lot of changes, most of these are minor and technical.
NZW needs to update the Rules to align with changes to the Incorporated Societies Act 2022, which governs incorporated societies. All incorporated societies are required to adopt the new law. The changes to the Rules are summarised in a table available on the NZW website: www.nzwine.com/members/about-us/governance/ The Board has reviewed the proposed changes and have agreed to put these to members at the meeting.
How
do I know what is changing?
The table includes a list of tracked changes, along with some background on why they are being made. You can also find clean and track-changed versions of the new proposed Rules on the website. At the meeting, members will be asked to vote on whether to replace the existing Rules with this clean copy.
How does this interact with the Working Group on Governance, Representation and Levies?
This is a completely separate process. The Working Group has been continuing its activities and will be engaging with members. Regardless of the outcome of the Working Group, NZW will still need to comply with the legal requirements for incorporated societies. If the Working Group recommends further changes to the Rules, then these will be voted on by members separately in 2025.
What are the timeframes?
If members approve the changes to the Rules, they will be re-registered and take effect on Thursday 24 October this year. This date has been chosen because the Member Class Directors Election is being held in October, and it ensures that the Rule changes don’t come through in the midst of it. The new Rules will therefore apply to the new Board.
Will NZW make other changes to implement these new Rules?
Yes. There will be other work in the background to implement these changes, including changes to other documents and policies such as the Board Charter. More information about the meeting can be found on the NZW website www.nzwine.com/members/about-us/ governance/ Any questions, contact General Counsel Sarah Wilson: sarah.wilson@nzwine.com
The chemistries stomping out grape diseases
UPL crushes Botrytis, powdery mildew
UPL chemistries deliver against Botrytis (Kenja® 400 SC) and powdery mildew (Kusabi® and Flute®) in grapes.
WINE HAPPENINGS
A monthly list of events within the New Zealand wine industry.
To have your event included in the October 2024 Wine Happenings, please email details to editor@winemarlborough.nz by September 20. For more information, go to the website supplied or email sarah@winemarlborough.nz
SEPTEMBER
4 Marlborough Wine Show entries close (marlboroughwineshow.com)
4 Wine Options, Fidelio Wine Bar (trybooking.com/nz/events/landing/12793)
30 NZ Wine Centre, Research Snapshots, (marlboroughwinenz.com/industry-events)
OCTOBER
1 Results of Marlborough Winegrowers board election notified
1 South Marlborough New Release Wine Show (fidelio.co.nz)
4 Annual Members Meeting of NZ Winegrowers, online 11.30am (nzwine.com)
5 NZ Cheese Festival at Clos Henri (closhenri.com)
6 Entries close for Port Marlborough—Marlborough Environment Awards (mea-nz.com)
9 Marlborough Wine Show Results (marlboroughwineshow.com)
15 ‘Keeping It Fresh’ Technical Workshop (nzsvo.org.nz/technical-workshops/fresh)
18 Marlborough Wine Show long lunch celebration and trophies (marlboroughwineshow.com)
21 NZ Wine Centre, Research Snapshots (marlboroughwinenz.com/industry-events)
NOVEMBER
23 Savour in the Park festival, Pollard Park (savourmarlborough.co.nz)
25 NZ Wine Centre, Research Snapshots (marlboroughwinenz.com/industry-events)
Kaituna MCA Timber
Season-long weed control in wine grapes
Chateau is a broad spectrum herbicide which provides growers with an economic option for controlling weeds, reducing the need for repeated spraying through the growing season. For more information on how to use Chateau e ectively, contact your Fruitfed Supplies Technical Horticultural Representative.
ACVM Registration Number: Chateau® #P009507. Read registered label before use.
