WINEPRESS Issue No. 202 / April 2011
Earthquake Advice
Benjamin Lewin MW
Protecting Wine
Marlborough Success
Photo: Jim Tannock
The Official Magazine of
www.wine-marlborough.co.nz
- Faster and easier to install compared to installing a new post. - Stronger and will perform better during harvesting than the original post. - Safer to install with reduced OH&S issues. - Significant Cost Saving compared to installing a new post.
Available from Cuddon Water Engineering – Marlborough’s local stockists. Cuddon Water Engineering McArtney St, Blenheim (03) 578 4299 sales@cuddon.co.nz www.cuddon.co.nz
In this issue... Regulars
Features
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Editorial Tasman Crop Protection Met Report
Marketing Matters
26 Wine Happenings News From Home and 27 Away
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All correspondence including advertising / associate memberships / change of address to: Wine Marlborough PO Box 511, Blenheim 7240 T: 03 577 9299, F: 03 577 9298 E: admin@wine-marlborough.co.nz www.wine-marlborough.co.nz
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Marlborough’s Sub Regions Impress Author
A former molecular scientist, publisher, turned Master of Wine and author, Benjamin Lewin is a fascinating character. His latest book ‘In Search of Pinot Noir’ will focus on the great Pinot regions of the world, including Marlborough. He was impressed with what he saw here, particularly the sub regional differences.
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Protecting Your Wine As It Travels
On average it takes 32 days for our wine to travel from New Zealand to its overseas destination. A long time to be exposed to the elements if you are transporting it in a dry container. A VinLiner is the latest technology to counter thermal shock.
SWNZ Update
It’s that time of the year when wineries are flat out processing all the fruit coming in. It is also vitally important that every winery adheres to the rules surrounding managing solid and liquid waste. In our SWNZ Update, we take a close look at the Code of Practice for management of winery waste.
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Marlborough Success – Irrigation
In the second of our series on Marlborough businesses that have successfully promoted the wine industry, we look at Cuddon’s Engineering, who were behind the very first irrigation systems installed in the region. Hard to believe that when the first vines were planted, there was no thought of how they would be watered.
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From the Editor
Wine Marlborough Free to all levy paying members Associate Members: $77 +GST Editor:
With vintage drawing to a close, it is almost time to take a deep breath and look back at the past 12 months as well as forward to the year ahead. It hardly seems fair to be having to think about the coming months after all the effort
Tessa Nicholson
that has gone into vintage 2011. It hasn’t been the easiest of years for anyone in the
16 Bank Street
industry.
Blenheim
The high New Zealand dollar has continued to frustrate exporters. The world recession
T: 021 709 571
while showing signs of improving, hasn’t receded quick enough to impact on bottom
E: tessan@xtra.co.nz
lines. Wineries have had to combat a world surplus of wine and falling prices. Growers
If you wish to make contact with any member of the Wine Marlborough Board, the following are their email addresses.
There have been a couple of bright notes though. Export sales are up, even if many of
Dominic Pecchenino: nzyanks@xtra.co.nz
of that are showing through in the many accolades Marlborough wines are currently
Anna Flowerday: ajflowerday@xtra.co.nz
But there is a lot of work required in the months ahead if the difficulties seen in recent
Blair Gibbs: blair@spyvalley.co.nz
talking about vintage 2012.
James Jones: james@starborough.co.nz Ivan Sutherland: ivan@dogpoint.co.nz Ben Glover: ben@witherhills.co.nz Peter McLeod: peter.mcleod@pernod-ricard-nz.com
in turn have been hit hard with prices dropping for the third year in a row. them are at unprofitable prices. The growing season in the main, threw up no nasties, (at the time of writing this anyway). The fruit throughout the region was clean and the flavours have been lauded. The critics hailed last year’s vintage and the signs receiving. years are to be stopped in their tracks. Now is the time for wineries and growers to be Wine companies need to let their growers know what it is they require from them in the months ahead, so the growers can begin preparing well before the pruners arrive on the scene. Yield caps look like they are here to stay so growers need to be getting the best advice on how to achieve those caps, without having to spend too much hard earned cash. Sales and marketing teams need to be tenacious in getting out into the market place, finding new openings for our world class product. And the entire industry needs to be on the ball, preparing for the biggest sporting event to ever hit New Zealand – The Rugby World Cup. Never again will we get such an opportunity to showcase our wine to such a large audience, right here in our own backyard. Wine Marlborough is already
Ruud Maasdam: ruud@staetelandt.co.nz
working on a Rugby World Cup event. Details in this issue.
Clive Jones: cjones@nautilusestate.com
hopefully will be a busy and positive 12 months.
So take a breather, enjoy the fact vintage is nearly over – and prepare yourself for what
Richard Rose: kvl@silkweb.net.nz Guy Lissaman: glissaman@xtra.co.nz
TESSA NICHOLSON tessan@xtra.co.nz
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Met Report
however this target has been overshot in some years. However, the harvest date is that dictated by the seasonal temperature conditions and yield, without management interventions. Table 1: Blenheim Weather Data – March 2011 In table 2 months highlighted in blue are March March Period Deviation from March cooler than average and those highlighted 2011 LTA of LTA or % of LTA 2010 in pink are warmer than average. It is GDD’s for: interesting to note that for this particular Month - Max/Min1 191.8 199.4 (1996-2009) 96% 212.7 block that the 2010 harvest was the latest Month – Mean2 190.0 195.6 (1996-2009) 97% 208.1 of the seven seasons, although there Growing Degree Days Total was only one month (October) during the Jul 10 - Mar 11 – Max/Min 1278.8 1205 (1996-2009) 106% 1211.5 2009-2010 season that was significantly Jul 10 - Mar 11 – Mean 1280.2 1235.3 (1996-2009) 104% 1219.7 cooler than average. The 2009-2010 Mean Maximum (°C) 21.9 21.5 (1986-2010) +0.4°C 23.1 monthly temperatures were all close to the Mean Minimum (°C) 10.5 10.5 (1986-2010) Equal 10.6 monthly averages, and with high yield in Mean Temp (°C) 16.2 16.0 (1986-2010) +0.2°C 16.9 2010 the harvest date was comparatively Grass Frosts (<= -1.0°C) 0 1.0 (1932-1980) 1 less 0 late. The 2011 season had a cool start 0.2 (1986-2010) after budburst in October. However, warm Air Frosts (0.0°C) 0 0.1 (1932-1980) – 0 weather in November and December 0.0 (1986-2010) 2010 meant that the date of flowering was Sunshine hours 229.0 215 (1930-2000) 107% 263.9 not as late as had been anticipated. The Sunshine hours – lowest 146.7 1980 warm weather continued into January and Sunshine hours – highest 281.0 1969 February 2011 ensuring that the 2011 Sunshine hours total – 2011 675.7 703 (1930-2000) 96% 700.3 harvest was not going to be a late one. Rainfall (mm) 30.6 46 (1930-2000) 66% 32.8 Rainfall (mm) – lowest 2.8 1969 The 2006 season is remembered as Rainfall (mm) – highest 118.0 1979 one of Marlborough earliest harvests on Rainfall total (mm) – 2011 82.6 141 (1930-2000) 59% 79.8 record. This was because flowering in Evapotranspiration – mm 110.6 99.5 (1996-2010) 111% 120.5 2005 was very early and occurred in hot Avg. Daily Windrun (km) 221.2 263.9 (1996-2010) 84% 277.4 temperatures which set the 2006 season up for the early harvest. Table 3 indicates Mean soil temp – 10cm 15.6 15.6 (1986-2010) Equal 16.2 that the 2007 harvest would also have Mean soil temp – 30cm 18.2 18.1 (1986-2010) +0.1°C 18.9 been very early had it not been for very 1 GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures cold temperatures in December 2006 that 2 GDD’s Mean are calculated from average hourly temperatures led to a later and drawn out flowering. Temperature and Growing Degree Days included a table with growing degree-days It is the temperatures from September to December that largely determine the The temperature during the first three showing how individual months can have weeks of March 2011 was above a major influence on the time of the grape harvest date in the following year. Had the temperatures in October 2010 been average. However, the final week of the harvest in Marlborough. I have updated month recorded some very cool overnight the table with data from the seven seasons warm, rather than cool as indicated in table 2 then the 2011 harvest could have temperatures with the average minimum from 2005 to 2011 and also included the been at least one week earlier. being 7.2°C, 3.3°C below the average harvest date for one block of Sauvignon March minimum. This cool final week of blanc that has been monitored over those Sunshine the month dragged the overall March seven seasons (Table 2). The monitored Blenheim recorded 229 hours sunshine in mean down, so that it was only slightly bays in the vineyard have had no yield March, ahead of the long-term average, above average. manipulation carried out. The aim has but well behind the March 2010 total. In Winepress Issue 191 / April 2010 I been to pick the fruit close to 21.5° Brix,
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Table 2: Monthly growing degree-days for Blenheim in recent seasons and corresponding harvest dates, brix and yield from one Sauvignon blanc vineyard
Long- 2010- 2009- 2008- 2007- 2006- 2005- 2004term 201 2010 2009 2008 2007 2007 2005
September
72.0 74.7 64.6 71.9 70.6 99.2 80.4 54.1
October
113.5 89.0 71.0 106.1 108.0 111.7 96.8 96.4
November
140.1 166.1 139.5 154.2 145.5 166.5 154.8 162.7
December
204.9 237.6 211.3 206.2 211.9 150.6 253.8 145.9
January
234.2 240.0 242.4 249.4 272.8 228.8 241.2 222.2
February
217.2 230.1 210.6 201.8 222.5 201.8 210.8 252.3
March
195.7 190.0 208.1 173.0 205.2 236.2 155.7 186.9
Total
1177.6 1227.5 1147.5 1162.6 1236.5 1194.8 1193.5 1120.5
% of LTA
104%
97%
99%
105%
101%
101%
95%
Harvest date
30 Mar
8 Apr
02 Apr
20 Mar
27 Mar
15 Mar
4 Apr
Harvest Brix
21.5 21.6 22.0 21.7 22.4 22.4 21.8
Yield kg/vine 7.3 8.5 6.6 5.4 4.3 5.6 4.1 Rainfall March 2011 rainfall was virtually the same as in March 2010. Total rainfall for January to March in both 2010 and 2011 was also close and only about 60 per cent of average, a dry start to both years. Of the 30.6 mm rain recorded in March 2011, 22.6 mm was recorded from 1st to 5th. This early March rain resulted in some botrytis bunch rot in the earlier ripening Pinot noir in Marlborough. However, with only 8 mm rain from 6th to 31st March the
ripening period for Sauvignon blanc has been very dry and relatively botrytis free. Botrytis infection periods Over the past 10 years Marlborough has been blessed with very good weather during March when the bulk of Marlborough grape crop is going through the period of ripening leading up to harvest. In few of these years has botrytis bunch rot been a major problem. For botrytis bunch rot to reach levels
Table 3: Bacchus Botrytis infection periods recorded during March in Marlborough and Hawke’s Bay in the ten years 2002 - 2011 Season
Marlborough No. of Bacchus Cumulative Bacchus infection periods infection index
Hawke’s Bay No. of Bacchus Cumulative Bacchus infection periods infection index
that cause widespread problems across the industry it generally requires two substantial botrytis infection periods a week to 10 days apart in the ripening period during March. The first infection period activates the botrytis that has lain dormant and gets the disease cycle going while the second infection period generally causes all the fresh infection to be spread throughout and between bunches of grapes. Table 3 is a summary of Bacchus botrytis infection periods recorded during March over the 10 years 2002 – 2011 for both Marlborough and Hawke’s Bay. The Bacchus botrytis model records a botrytis infection period when the disease model reaches an index of 1.0. The higher the index that is reached the more severe is the infection period. In table 3 the cumulative Bacchus infection index for infection periods during March is presented to give an indication of the total botrytis risk during the month. Table 3 indicates that in about six of the last ten years that the Hawke’s Bay has experienced similar botrytis risk to Marlborough. However, in four years (2011, 2006, 2005, 2003) Hawke’s Bay has recorded more botrytis infection periods of greater intensity, therefore leading to a higher risk of botrytis infection. Rob Agnew Plant & Food Research
2011 3 3.3 5 9.2 2010 2 2.0 0
0
2009 2 3.1 1 2.2 2008 3 4.0 3 3.8
The Met Report brought to you by
2007 1 1.4 2 3.0 2006 1 1.4 5 9.5 2005 3 5.3 5 7.9
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Thursday 6th October 2011
Marlborough Wine and Cuisine will be a high-end event showcasing Marlborough’s world-class
wines and gourmet cuisine on the historic Brancott Vineyard site. Targeted at international visitors to New Zealand during the Rugby World Cup this one day event will be a unique opportunity to experience a wide range of local wines and gourmet cuisine from one of New Zealand’s most stunning regions. While experiencing the tastes that make Marlborough unique, guests will be able to soak up the stunning beauty of the surrounding landscape, watch culinary demonstrations and enjoy the sounds of some of
New Zealand’s top musical talent. If you know of wine enthusiasts visiting New Zealand during the Rugby World Cup, or VIPs who you would like to invite to this event please contact Andrea Craig at Wine Marlborough. We’d also love to know how we might be able to work with you to market this event to your international networks, and if you haven’t yet indicated your interest in participating in this event please let us know soon, as interest is high. For more information please see contact details below.
Friday 28th – Sunday 30th October 2011 This iconic and exclusive three day event will be held again in 2011. The Marlborough Wine Weekend, first held in 2007 and held biennially since, is a showcase of new release Marlborough wines and the greater Marlborough wine growing region. Hosted on a variety of stunning Marlborough sites this event is a wine enthusiast's mecca as well as a quality destination event with guests enjoying fine wine, gourmet cuisine and magnificent venues. Impeccably event managed by Wine
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Marlborough Ltd, this is a high end not to be missed event for those in the wine trade, food and wine media, and wine enthusiasts who enjoy premium wines. Strictly limited to 300 VIP guests this event is a great way to demonstrate Marlborough’s unique varietal flavours, styles and landscape. It is anticipated that costing will be similar to the 2009 Marlborough Wine Weekend.
The Official Magazine of Wine Marlborough
To participate in either event or for a sponsors’ pack please contact: Andrea Craig events@wine-marlborough.co.nz T. (03) 577 9299 www.wine-marlborough.co.nz Facebook search ‘Wine Marlborough Ltd”.
Marketing Matters I am sure I am not alone in the group of people who are dumbstruck by some of the names that people give their children. We have all heard them – the names that bring a smile to the faces of those not inflicted. Have you met Chastity Beltz, Wrigley Fields, Justin Credible, Tiny Bimbo, or a girl whose father was an auto mechanic but somehow didn’t realize he was effectively giving her the name of a tyre: Michele Lynn? I mean really, where do some people get off? Not all parents know when they’ve crossed the line, but these kids surely won’t be spared at school. While kids can be cruel, so too can the wine trade if we don’t get things just right. Chances are few and making strong decisions are imperative at this time. So for these reasons I want your feedback and involvement in considering the branding of an emerging wine category, one that I believe has some potential to extend the interest and profile of our key Marlborough Sauvignon Blanc category. It is currently mostly called ‘Alternative’ Sauvignon Blanc. This category refers to wines such as Te Koko, Dog Point Section 94 etc, Sauvignon Blancs that have been aged with oak, or produced in a non mainstream way. To my mind, this category is mislabelled. However it is important to remember that winemakers, viticulturists, marketers and many in the wine media and wine trade are well aware of what we mean by “Alternative.” I see huge potential within these wine styles to quietly lobby the world and to
build distinction and diversity within our world class Sauvignon Blanc category. Don’t get me wrong, this is a tiny category, usually targeted at the elite end of the (on premise) wine trade. But from observation, the quantity and quality of wines in this new category is growing, and importantly this isn’t at the expense of our day to day offerings which remain world class. I love the additional layering, depth and texture that can be introduced by astute viticulture and practiced winemakers through techniques such as lees stirring, careful/delicate oak contact and natural fermentation. To me there are three or more benefits that having a distinctly different Sauvignon Blanc in your portfolio can offer. Such a wine or category can enable sales and marketing to; • Target/enter different market sectors • Get distinction between your core brand and this wine or • Gain a higher price for this special wine. So what’s wrong with the name Alternative Sauvignon Blanc as a category? Sectors of the wine trade or indeed wine consumers can be notoriously conservative – would telling these sectors that our wines are alternative be the best positioning? Alternative can conjure up images of rebellious, untested, unproven, different
and unexpected. Some of these connotations are okay in the right hands, but downright off putting if not handled correctly. I am not convinced this is the right word. What about Oak Aged Sauvignon Blanc then, surely that says it all? Well no – the risk is we define these wine more tightly than we need to. We want to encourage understanding and trial by the sectors of the market we think the majority of these wines are going to be consumed in. That to me is the on trade. The ground swell against Chardonnay was partially driven by a new aversion to oak flavours and Marlborough linking this developmental style to oak wouldn’t be wise to my thinking. So what it is the appropriate name? I’ve been searching for a while but need your help. Talk it over during vintage and let me know. As a final word what I don’t like are names that detract from or belittle our key existing and far more commercially sensitive Sauvignon Blanc category – for instance ‘Winemakers Sauvignon Blanc’ does make traditional Sauvignon Blanc sound like lab/recipe made Sauvignon Blanc. And, just in case you are tempted: Fumé is passé now of course!
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Marlborough’s Sub Regions Impress Pinot Author Benjamin Lewin MW was expecting to be able to taste the regional differences in New Zealand Pinot Noir. What he wasn’t expecting was the sub regional differences he discovered here in Marlborough. Benjamin Lewin is an interesting
Zealand deserved a dedicated chapter.
character. A former molecular scientist,
“The chapter I am doing the research for
he threw away his career and sold his
now is the Southern Hemisphere. This
very successful scientific publishing
really focuses largely on New Zealand,
company back in 1999, planning to follow
basically Martinborough, Marlborough
his other passion - wine. Ever aware that
and Central Otago. There will be
he might not be taken seriously in the
something in the chapter on Yarra Valley
world of wine because of his scientific
and Mornington Peninsula, and there
background, he decided to ensure he
will also be a little bit on South America
had credibility – he studied for his Master
and South Africa, but in terms of where
of Wine, achieving that in 2003.
the defining force for new world Pinot
Now he is a regular contributor to
Noir is coming from, it sort of splits in my
Decanter magazine and the World of
mind between North America and New
Fine Wine and is the author of two highly
Zealand.”
successful wine related books.
He expected the three New Zealand
The first What Price Bordeaux examined
regions would throw up different Pinot
the history behind one of the world’s most
due to something intrinsic, for example
Noir characteristics, but he was “very
renowned wine producing regions. His
terroir including soil, climate and all the
interested” in the fact that Marlborough
second Wine Myths and Reality took on
non man made effects of the site, or are
had distinct sub regional characteristics,
the mystery and folklore that tends to
they due to the choices made during
something he wasn’t expecting.
surround wine production. Currently he is
winemaking? To what extent is wine
“I am interested in that, because it is
completing a book entitled In Search of
reflecting an intrinsic property of a site
something that is completely obscure. It
Pinot Noir that takes more conventional
and to what extent does it reflect the
may not be as obscure in Marlborough
wisdom and examines it in a concise and
choices that a winemaker makes when he
itself, but it is outside of New Zealand. I
methodical way.
produces it?”
think it deserves further exploration.”
“One of the questions I asked in Wine
The book covers the history of Pinot Noir
The tasting arranged by Wine
Myths and Reality and now can go into
and the entire Pinot family. It focuses
Marlborough categorised the 38 wines
more detail on is whether the differences
on old world regions and new world
into sub regions, allowing Benjamin to
between the wines of different regions are
producers. Which is why he decided New
compare.
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“What I saw in the Southern Valleys,
differences that relate in some way to
although the producers are producing
especially in the Brancott area was a
where they come from. I don’t think you
them with the intention they be drunk
more obvious sense of gravelly texture.
see that in the same way with say Syrah
and enjoyed when they are released, are
You get a sense of the wine as you roll
or Cabernet Sauvignon. Pinot Noir is
really too young.”
it around your tongue that there is some
much more reflective of the site it comes
He believes the region is underselling
sort of texture here. Whereas from the
from. But what I wanted to find out is
itself and in some ways short changing
Wairau I got much more of a superficial
whether that reflection of site determines
the consumer, who never get the
red fruit fleshiness and I didn’t get quite
the wine, or whether it is the input of the
opportunity to taste the wines as they
that sense of texture to it. I tried about
winemaker.”
mature.
three or four from Brancott area and five
Impressed with what he was tasting here
“I understand there is commercial
or six from Wairau and there was a real
in New Zealand, Benjamin did have one
pressure to get them onto the market. The
difference there. The wines from the
producer can’t afford to hold them and
Awatere Valley definitely had a leaner
release them later. The restaurant can’t
character, much less fleshiness to the
afford to hold them either. So what you
fruits. These are differences I was not
are doing is offering the consumers a
conscious of before I came here.”
monotone view. I grant you that there
It is not only sub regional differences
is an impression out there that the
here in Marlborough that consumers
consumer market wants wines that
are likely to be unaware of he
are bursting with fruit and are young.
says. Regional differences are also
But for my money you actually see the
something the industry needs to work
fruit flavours of those wines and their
on.
potential complexity much better after
“In New Zealand it may be that people
a year or two.”
are really conscious of the differences
In his book, Benjamin will list the wines
between Martinborough, Marlborough
he has tasted and rate their ideal
and Central Otago, but it’s not the
drinking age.
case in somewhere like London. If
“Not everybody likes older wines.
you go to a restaurant in London, your
So I give a specific drinking age of a
choice of Pinot Noir will be between
range of years for each wine. It starts
old world and new world. The old
when the tannins have softened and in
world will be Burgundy and the new
almost every case that is not going to
world is likely to be New Zealand,
be the current vintage, but two or three
rather than America. But I don’t
years down the road. The end of the
think consumers will draw a distinction
major gripe. He believes we are selling
range will be when I think the wine will
between the New Zealand regions.
our Pinot Noir too early.
begin to turn from fruity to savoury notes.
Hopefully this book will take that on; to
“It is my belief that these wines are being
I say explicitly if you like fruity wines drink
what extent the regional specificities are.”
drunk too early. I was really struck in the
it before that range. But if you prefer wine
With so many varieties to concentrate
restaurants in Wellington, that the wine
with a slightly savoury overtone, you can
on, Benjamin says he chose Pinot Noir
lists basically only had Pinot Noirs from
drink these wines well beyond the range I
because it is one of only two varieties that
2008 and 2009. There was an occasional
have indicated.
is transparent to its site. The other one
2007, but in all the evenings we ate out
“But even people who would prefer
being Riesling.
I found only one 03 and one 05 on the
fruitiness I think would find the 08 and
“With each of them you see a range of
list. For my money, those 08 and 09s,
09 vintage much more pleasurable and
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interesting and showing a much wider
and more reliable than Burgundy, and
manages to answer. In Search of Pinot
range of flavours two years from now. But
you had been growing it for 200 years
Noir should be in book stores by mid
they are never going to see that. I think
and then Burgundy had started planting
September.
you are short changing the region by not
only 20 years ago, would we consider
finding some way to achieve that.”
New Zealand differently? Would we say,
On the subject of Pinot Noir,
Perhaps one of the more interesting
ahh, it’s interesting that Burgundy is
Marlborough shone at the recent
aspects of his book will his questioning of
trying to make Pinot Noir, but the climate
Royal Easter Show. 21 gold medals
history and how it relates to Pinot Noir.
there is too inconsistent. It’s too cold, it’s
were awarded to Pinots. Of those 21,
“The last chapter of the book is called the
too rainy, they can’t really achieve the
Marlborough wines took more than half
Holy Grail, because people always talk
true fruitiness or fleshiness we look for
– 12 in total. Central Otago won seven
about Pinot Noir being the Holy Grail, so
in Pinot Noir. I guess the question I am
golds and two went to the Wairarapa/
the question becomes, to what extent are
asking is; to what extent is our view of
Martinborough region.
we prisoners of history? If Pinot Noir had
Pinot Noir coloured by history?”
So well done to Marlborough – the
been grown first of all, let’s just say here
An interesting conundrum, which we
success is testimony to the quality
2633_NZ_Global_Ad PM Page 1 will have to wait and see if Benjamin in New Zealand, in03/19/2010 a site that3:29 is warmer C
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NZ-UK Link Foundation Establishing the Scholarship Back in 2009 Wine Marlborough released details of a new scholarship that would see exchanges between Marlborough and the UK. The aim of the scholarship is to promote the wines of this region in one of our most important markets. The idea of the scholarship goes back a
wine is to the New Zealand economy, this
placed at a Marlborough winery or series
number of years with Don Walker (Link
scholarship offers huge potential.
of wineries for up to four weeks during
Foundation, New Zealand) and John
“This is a project that both Don and John
2012, experiencing first hand local
Avery MW (UK) working hard to get it off
have been working on for a number of
viticultural standards, learning about
the ground. Both men believed there was
years. Both of them are very experienced
the sub regional differences, the array
a strong need to cement links between
in the wine industry and they understand
of varieties produced, quality standards
the two countries, in terms of wine
how important it is to have someone
and the export competitiveness. The
promotion.
promoting a region, face to face.”
successful applicant will hopefully go on
In 2009 when John Avery attended the
This year to help establish the
to be a strong advocate for Marlborough
second Marlborough Wine Weekend,
scholarship, Wine Marlborough’s GM
within the UK market place.
he confirmed that the scholarship was
Marcus Pickens will spend up to three
Until recently the UK has been New
to go ahead, with the help of the NZ-
weeks in the UK, talking with key players
Zealand’s number one export market.
UK Link Foundation. This organisation
in the distribution and retail sectors and
Since the first Marlborough wines
has existed for 11 years and creates
promoting not only Marlborough wine, but
appeared on the shelves back in the
and promotes educational and cultural
also the scholarship itself.
1980s, there has been a love affair
exchanges between the two countries.
“It takes a long time to get a scholarship
between the British and Marlborough
Known formerly as the Waitangi
up and running,” Helen says. “Which is
Sauvignon Blanc. Despite tough
Foundation, it was established in 1990
why it is important that anyone working
economic times in the past two years,
as part of the 150th anniversary of
towards its successful establishment has
that love affair has continued. The NZ
the signing of the Treaty of Waitangi.
to be steeped in knowledge of the region
UK Link Foundation Scholarship intends
Since then it has supported more than
and its future goals. We think Marcus will
capitalising on that and helping it grow
260 individuals and groups keen to
do that extremely well.”
even further.
strengthen ties with the UK.
Given a scholarship recipient will come
The aim of the Wine Marlborough
from the UK in 2012, Helen says it is
Funding for the scholarship has come
scholarship is to promote commercial
important that it is promoted heavily
from John Avery MW, Wine Marlborough,
links between this region’s wine
this year. The aim is to have someone
Liquorland Top 100 Fellowship and the
producers and importers, distributors
from the UK who is already involved in
NZ UK Link Foundation.
and retailers in the UK market.
the wine industry, be that in distribution,
Helen Middleton from NZ-UK Link
retail or on premise. That recipient will
Foundation says given how important
be hosted by Wine Marlborough and
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Spur Pruning Trials Prove Fruitful Last month we took a close look at spur pruning versus cane. Two viticulturists said while spur was better suited to Pinot Noir or some clones of Chardonnay, it possibly wasn’t the best option for Sauvignon Blanc. This month we look at an Awatere vineyard that has had great success with spur pruned savvy. Some of the reasons for not spur pruning
talking with contractor Brian Woods -
cane. The blocks currently spur pruned
Sauvignon Blanc, as explained by
Glen decided to give spur pruning a go.
will this year revert back to cane. Current
viticulturists Dominic Pecchenino and
Currently he has 22 hectares spur
cane pruned blocks will be spur pruned
Mike Insley last month include:
pruned. The bunch size is smaller, more
this year. And given mechanisation can
• Bud differentiation tends to occur at
open and spread more throughout the
make light work of spur pruning, there are
the base and head of the vine – and at
canopy.
huge cost savings.
bud burst the climatic conditions are
“I have 45 bunches on my cane pruned
“At the moment everyone is looking for
not conducive to fruit initiation on the
blocks, and I have 50 bunches on the
ways of saving money. We have to and
basal buds
spur pruned block. But those 50 bunches
we have to look at doing things differently.
are smaller with 15% less berries on
I can save up to $1100 a hectare if I spur
canopy and Sauvignon Blanc is
them. In the cane pruned I have around
prune.”
already a vigorous grower
110 berries per bunch. Spur pruned I
With cordons being laid down only every
have 90. The really big bunches in the
second year, it means they don’t grow
tighter and therefore more susceptible
savvy here tend to come from buds 7, 8
to a large size and are easy enough to
to disease
or 9. But with spur pruning we are only
remove.
using buds 3, 4 and 5, so it is limiting the
“If I left a cordon on it would become
in spur pruning due to the older wood
amount of fruit we have.”
too big and then it becomes quite hard.
being left
Given he has had to drastically fruit
There are plenty of options for canes to
With all of that in mind, we now skip
thin this season, he says the benefits
lay down when we transfer back to cane
to a three terraced vineyard right on
of having smaller bunches is a big cost
pruning. If you don’t rotate, you lose any
the banks of the Awatere River. The 60
saver. Whereas he was removing up to
benefits of the pruning costs. Whereas by
hectares being managed by Glen Pope,
20 bunches per vine in the cane pruned
rotating, every year I am saving money
is producing fruit for some premium
areas, he has only had to remove 15 from
because of the cheaper pruning methods
labels. Like everyone else in the region,
the spur pruned.
involved with spur pruning.”
yield caps have been enforced and Glen
“That is quite a saving, in terms of labour
It also allows him to prolong the pruning
says those caps are easier and cheaper
costs.”
period, without fear of damaging the next
to maintain in the spur pruned blocks
There are other financial benefits too,
vintage’s fruit.
than they are in the cane pruned. After
given Glen alternates between spur and
“I would have an extra two week window
• Spur pruned vines tend to have extra
• Bunches tend to be smaller and
• There is increased danger of Eutypa
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“I tend to get more of the big strong shoots in spur pruning, probably about 30% more. So I am growing a bigger stronger canopy and that can be important on some of my exposed areas. And looking closely at the spur vines versus the cane, it becomes apparent that the canopies are quite different. The inside leaves tend to drop off earlier with spur, which can be advantageous if you want to expose the fruit to to good airflow.” Given the cost savings, ($1100 per ha), the smaller berry numbers and bunches, the ease of mechanising the pruning and the extension of the pruning time frame, Glen says he is a complete convert. Just like his vines.
Spur pruned Sauvignon Blanc. when I spur prune. I can barrel prune and leave the canes and when it comes to bud burst I can go through and cut every second one off. I don’t have to strip canes out or worry about damaging those furry buds when I wrap the canes. It just makes it so much easier.” The risk of Eutypa is also mitigated by the rotation system. By removing the cordon every second year, you are effectively cutting out any potential diseased wood. Reverting back to cane pruning isn’t difficult and he says the canopy shoots tend to be much stronger after a season where they were spur pruned.
Canopy differences and size of bunches are apparent in this cane pruned vine.
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How to Protect Your Wine When It Travels As more and more of our wine is exported, it has become vital to ensure the product arrives at its destination in the same condition as it left New Zealand. JF Hillebrand has come up with a way of providing that protection – a VinLiner. The VinLiner is made from woven
ranges in temperature while on the water
temperatures were like on a typical
polyethylene fabric that is coated
and during loading and unloading.
container ship, JF Hillebrand used
with aluminium. Designed to fit inside
The box left shows the average time it
Sensitech e-data loggers that recorded
varying sizes of containers or even over
takes for wine leaving Auckland, to reach
the temperature at regular one hour
individual pallets, it provides insulation
its destination. Basically the average time
periods during a five week journey from
and a hygienic environment in which wine
of travel, is 32 days. So if your wine is
Auckland to Tilbury. One temperature
can be transported.
being transported in a dry container, it
logger was placed inside a case of wine
Thermal shock to wine is something the
will spend on average a month exposed
that was secured inside a VinLiner. A
industry wants to avoid at all costs. There
to a range of temperatures.
second logger was placed between
is undisputable research that shows
Despite increasing technology, that
the VinLiner and the container wall. The
wine is best stored at even temperatures
time frame is not likely to decrease in
container left Auckland on March 26,
and doesn’t react well to extremes in
the near future. In fact it is the reverse
arrived in Cartagena on April 20, where
temperature range.
according to Pierre Corvisier, Director of
it underwent a transhipment and arrived
However with New Zealand so far away
new services at JF Hillebrand in France.
finally in Tilbury on May 11. The graph
from its export markets, it is inevitable
He says the time frames are starting to
on the next page is the readout from the
that wine travelling will encounter huge
increase as the world wide recession hits
temperature loggers.
the shipping industry. Up to 30% and
The red line represents the temperature
sometimes 40% have undergone fleet
between the VinLiner and the container
reduction. Those that are still operating
wall. The green line is the temperature
are carrying larger loads and tending
inside the case of wine, within a VinLiner.
to travel more slowly in an effort to save
Temperatures outside of the VinLiner
fuel, an activity that is known as “slow
during loading ranged from 15°C to 30°C.
steaming.”
In Cartagena the temperature inside the
Longer on the water, more down time
container reached a staggering 47°C,
in ports and having to be transferred
and dropped down to 5°C when it was
from larger ships to smaller feeder ships
unloaded in Tilbury. So over the five week
all adds up to a substantial period of
period if this had been a dry container
time that wine may be exposed to the
with your wine stored inside, it would
elements.
have experienced temperature shifts of
To get a better idea of just what the
42°C difference, in just five weeks.
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The Official Magazine of Wine Marlborough
of the year. Using data from the World Meteorological Organisation, Vin Route can accurately predict both ambient temperature and humidity levels at any point of the ship’s journey. This is a valuable tool if wineries are attempting to plan their exports around potential temperature extremes, prior to shipping. While the ability to control thermal shock is a massive advantage, the VinLiner also provides wineries with the opportunity to protect the cases of wine from any residue left behind by previous cargos. Mr Corvisier says these days containerised transport accounts for 90% of the world’s trade. Which means where conventional shipping used to transport Compared to those results, the
what he refers to as “dirty” products,
wine stored inside the VinLiner
such as scrap metal, plastics
experienced only a 10 degree
and paper, they are now being
change. The lowest temperature
transported in container ships. Your
reached was 20°C, the highest
wine could easily be the next cargo
30°C.
inside that container.
“What this is telling us is that if the
There is also the possibility that
wine is not protected in anyway, it
the container carrying your wine
will experience these peaks and
is contaminated with bacteria,
troughs,” said Olivier Daull, New
smells and germs. There could
Zealand Branch Manager. “This
be the presence of fumigants and
would happen on pretty much any
solvents, such as methy sulfuryl
single shipment, any day of the
fluoride, phosphine, toluene and
year. No matter which way it goes,
benzene following active and passive
it will go through the equator, it will
fumigation of containers when they
go through either the Caribbean
reach port.
or Suez and the wine will be
Because the VinLiner attaches to
subjected to changes in heat.
the ceiling and walls of a container
Forty-five degrees during the day
and has a sealed, zipped closed
and 25°C at night. In less than six
protective barrier, it ensures the
or seven hours the temperature
products inside are sealed away from
inside of the container has
any smells, dampness or fumigants.
changed 20 degrees. You do not
And while the liners should only be
want this to happen to your wine.”
used once, the material they are
JF Hillebrand has access to
constructed from can be recycled.
VinRoute which can track the possible temperature ranges on any journey by sea, at any time
Pierre Corvisier besides a container fitted out with a VinLiner
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Management of Winery Waste - Code of Practice This Code of Practice (CoP) was commissioned by the Winegrowers of New Zealand who are committed to 100% sustainability of New Zealand Wine and sustainable environmental practices. It is intended to replace the previous Management of Waste By-Products Code of Practice for Wineries 2000. The purpose of this CoP is to provide practical guidance to winery management and staff on strategies for managing solid and liquid wastes generated by wineries. The overall goal is to promote cleaner production and sound environmental practices in the New Zealand Wine Industry. The CoP sets out practices to avoid, remedy or mitigate potential environmental effects of solid and liquid wastes generated by wineries, such as: • loss of downstream surface water or groundwater quality due to nutrient enrichment or salinisation • degradation of soil structure or contamination • odours from waste facilities The following is a summary of the CoP and includes recommendations for each particular section. The full report is now with wineries and is also available on the Sustainable Winegrowing New Zealand website. There is also an associated checklist to assist wineries with the management aspects of the CoP. Waste Management Process The process which wineries are recommended to follow in order to make choices regarding the sustainable management of their solid and liquid wastes includes seven key steps (Figure 1).
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1. Legislative Requirements: Knowledge of the legislative requirements within New Zealand is a key factor with regard to waste management in wineries. This includes existing national legislation and policies, regional and district rules and potential legislative changes being promoted by Government. Recomendations: • Identify the legislative and other requirements which are relevant to your winery and the waste streams generated, including national and local, mandatory and voluntary. • Get up-to-date copies of the relevant legislative and other requirements. • Undertake a comprehensive audit of process operations, inputs and outputs of raw products and energy, human resource management and fate of waste products to determine how the
The Official Magazine of Wine Marlborough
relevant requirements impact on the design and operation of your winery. • Establish and maintain the necessary systems and procedures to ensure compliance with the relevant legislative and other requirements. • Undertake regular reviews to ensure that any changes to existing legislative and other requirements are identified. 2. Receiving Environment: The requirements for reuse, treatment and/ or disposal are dependent on the nature of the receiving environment. This will also determine contaminants that must be avoided. Recommendations: • Identify all the solid, liquid and gaseous discharges from your winery processes. Include vintage, non vintage, continuous, intermittent and emergency discharges. • Determine the quantity and quality of each of the discharges from your winery processes. • Identify the potential receiving environments for each of the discharges from your winery processes. • Undertake an assessment of the most appropriate receiving environment for different waste streams by considering the issues. • Obtain the necessary permits and consents to ensure compliance with
the relevant legislative and other requirements for your winery 3. Beneficial Reuse: The potential for beneficial reuse of winery wastes streams should be considered as a key priority and is likely to reduce the consumption of precious resources such as water as well as limiting the generation of wastes for subsequent disposal. Recommendations: • Identify the discharges from your winery processes. Include vintage, non vintage, continuous , intermittent and emergency discharges. • Determine the quality and quantity of each of the discharges from your winery processes. • Identify potential options for reuse of each of the discharges to different receiving environments. • Undertake an assessment of the most appropriate reuse options for different waste streams by considering the issues. Identify potential issues associated with the reuse of solid wastes generated in the winery. • Identify and obtain the necessary permits and consents to ensure compliance with the relevant legislative and other requirements for your winery. 4. Combined Effluent Systems: The decision as to whether to combine winery wastewater with domestic wastewater and/or stormwater generated within the winery will have a number of implications in terms of the treatment and disposal options for the waste streams. Stormwater generated during the vintage period may be dealt with differently than outside the vintage period. Recommendations: • Determine the quantity and quality of the winery wastewater, domestic wastewater and stormwater. • Identify potential options for combining winery wastewater with domestic wastewater or stormwater. • Determine whether combined systems are likely to be appropriate based on issues outlined elsewhere. 5. Cleaner Production. The adoption of cleaner production techniques
such as preventing or minimising the generation of waste at source, efficient utilisation of resources and minimising contamination of waste streams will ensure sustainable practices and decrease adverse effects on the environment. Recommendations: • Read and implement “Winery Wastewater Handbook” by Jeanette Chapman published by Winetitles. • Utilise the checklist included in the full CoP to identify potential cleaner production strategies for your winery. • Encourage and incentivise winery staff to identify cleaner production options. • Use the hierarchy to determine which Cleaner Production Strategies to focus on initially. • Before making any substantial changes to the current system it is necessary to weigh up the relative benefits to be gained from implementing ‘cleaner production’ strategies in the winery, upgrading or replacing wastewater treatment equipment and/or modifying aspects of the wastewater disposalreuse strategy. • Identify the key parameters to be monitored for your winery discharges and implement a routine monitoring programme for vintage and nonvintage activities. 6. Waste Production: When assessing the quantity and quality of waste generated in a winery it is critical to identify the source of the waste and any potential contaminants as this will assist in managing the impact of such wastes on the environment. Recommendations: • Identify who is responsible for winery wastes three months prior to vintage. • Consolidate the information on systems, backup and equipment in an Operations and Maintenance Manual. • List all unit process operations used in your winery (include cooling towers as they generate waste.) • Prepare a flow chart that shows the flow of product between the processes, (grapes, must, wine etc). These will include one-way flows, loops, or both,
to account for variations between different wine types. • Prepare a second flow chart that identifies all input materials other than product, and any output of materials used elsewhere in the winery. • Assess the nature of wastewater, stormwater and solid waste generated from the winery processes and associated operations. • Determine the quantities of different types of waste produced. Information may be available from existing collection and disposal records. • Focus on minimising production of waste and providing adequate onsite collection of different categories of solid waste. • Operators are responsible for ensuring that waste is adequately disposed of, whether by appropriately licensed collectors and depots or on site. Winery Wastewater • Calculate the quantity of wastewater generated by each unit process (such as washing of; barrels, press, grape bins, floor, filters etc) by weeks 1-52 of the year. • Estimate the frequency per week for each unit process, such as number of barrels washed. • Measure the water used for each unit process by filling a known volume with stopwatch or flowmeter. • Record results and assumptions on a spreadsheet. • Compare recorded wastewater flow meter records TO estimated water usage above to check reality. • Test high strength wastewaters such as lees and caustic soda wash water and separate from normal wastewater treatment process • Use cleaning agents that do not require a subsequent water rinse. 7. Waste Treatment: The final step in the waste management process for wineries is to determine the most appropriate methods for treatment and disposal of the residual waste streams. Consideration should be given to the potential impacts of the treatment processes themselves as well as any potential by-products generated.
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Recommendations: • Determine the quantity and quality of winery discharge. • Make allowances for any reduction in quantities achieved by applying Cleaner Production Strategies. • Taking into account the legislative requirements and relevant receiving environment, select the most appropriate treatment option for each waste stream. • Assume that the existing Regional or Unitary Plant Rules will change and become more stringent. • When considering the future of the winery wastewater system, estimate the winery production out to minimum of 35 years to future proof the operations and allow space for wastewater treatment and disposal/reuse options. • Consider modular treatment systems
that can be readily upgraded. • Design and built the treatment system with automated control systems, data collection, flow monitoring, fault diagnostics and reporting through internet system with auto-diallers to phones for alarms. • Consider how the plant can be arranged and operated manually if the automatic control system or power systems fail. • The final selection and design of the treatment system will most likely be undertaken by a specialist and/or suppliers. Any information you can provide them will assist in the design process. • When selecting the treatment system consider sustainability and lifecycle costs and the on going level of support and expertise you will need.
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The Official Magazine of Wine Marlborough
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Earthquake Warning Recent events in both Christchurch and Japan have understandably got all of us thinking about preparing for a future quake here in Marlborough. Experts tell us, it is not a matter of IF, but a case of when we will experience a big one. We first published the following article back in 2009 – it seems appropriate to repeat it. Associate Professor Tim Davies from Canterbury University’s Department of Geological Sciences says Marlborough was subjected to one of the largest quakes ever felt in New Zealand, back in 1848. The 7.8 magnitude earthquake was located on the Awatere Fault and was felt most severely in the Wairau Valley and in Cloudy Bay. If a quake of the same magnitude was to hit Marlborough now, the resulting damage could be catastrophic. Tim says to cause major damage, the region would only require a quake of somewhere between 6.5 and 7.0, (depending on the depth it occurs at.) With that basic knowledge, I put a number of questions to Tim and his co-worker Dr Tom Wilson, about how Marlborough’s wine industry will be affected when the next big quake occurs. Would a major earthquake impact on soil structures within Marlborough? No, but the soil characteristics will influence the damage to structures. Enhancement (amplification) or attenuation of seismic shaking is possible in structurally weak soils, depending on the frequency of the earthquake shaking, Liquefaction of poorly compacted soils (soft loose sediments greater than 10 metres thick with a high water table) commonly occurs during large earthquakes. Liquefaction
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is a phenomenon in which the strength and stiffness of a soil is reduced by earthquake shaking or other rapid loading. When it occurs, the strength of the soil decreases and the ability of a soil deposit to support foundations for buildings and bridges is reduced, potentially leading to structural failure. What impact would a major quake have on Marlborough’s Rivers? Extra sediment input to rivers from landslides would cause aggradations and rivers breaking out of their banks over the following decades, potentially flooding farmland and disrupting water supply infrastructure – irrigation and drinking. There may also be some liquefaction of stop banks. In Marlborough there has been a move to establish private dams for water supply. What danger would these pose in an earthquake? In a quake greater than 7, older dams could be at risk. Newer ones should be designed to cope. But dams can also fail because of slips into them caused by earthquakes. Even small reservoirs on farms can fail due to liquefaction of the banks. DamWatch is the NZ organisation which specialises in dam safety and design if anyone is concerned.
The Official Magazine of Wine Marlborough
The wine industry is a major player in the Marlborough economy. What are some of the potential effects of a large quake? On the vineyard, damage to buildings and equipment will depend on the level of shaking, the quality of construction (i.e.; foundations) and how well equipment is restrained to resist movement during shaking. Loss of transport networks would have a significant impact at different times of the year, such as during the harvest or vintage. Roads may become impassable because of slips, road ruptures and damaged bridges, meaning areas may not be able to be reached for a long period of time. Workers may not be able to access vineyards due to transportation network disruption. Transport trucks may not be able to get produce off farm or to the processing plant, or off the processing plant. The loss of water supplies would have devastating implications during the vintage. Communications are vital for business and for personal wellbeing/ coping – expect this to possibly fail. Do wineries have backup generators? Power is likely to be down – and for some time. What happens to the wine in tanks? Indirect impacts may occur, such as transient workers may avoid the area due to the disaster, or accommodation
resources have been damaged/ disrupted, or workers have to look after children due to schools being closed. Further indirect impacts may include the loss of contracts due to export orders not being met. Tanks full of wine – are these a potential danger? Rupture of the tanks is a possibility if they are not internally baffled and designed for lateral earthquake loading (though half-empty ones might behave worse due to the liquid slopping to and fro). Tall (aspect ratio >5), thin-walled storage tanks or silos more than quarter full, thinwalled tanks, vats or fluid handling items
either supported on spindly legs or with no hold down arrangements are likely to result in high levels of local secondary stresses (buckling) in an earthquake up to 7.5. There may be considerable environmental impacts if contents of tanks spill into water ways. How can the industry mitigate any future damage? By asking the sort of questions you are asking, getting answers and thinking about them. Seismic strengthening and proper design of critical facilities, such as processing plants. Ensuring that critical input providers, such as electricity, transport, water network companies have secure, resilient
supplies. At the farm level, expect to manage on your own for days to weeks following a large earthquake. Viticulture is constantly using risk management principles to manage frost, drought and disease. Think about earthquakes as one of these risks – but as part of your day-to-day risk management decisions. Many of the actions you take for earthquake preparedness will increase your businesses ability to deal with other disruptions or disasters, such as having a diesel generator in case of power cut, or a large secure water supply for on-farm use will also mitigate drought conditions.
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Marlborough Success Vineyard Irrigation When Montana’s Yukich brothers were first considering installing irrigation in their newly planted Marlborough vineyards, there were a number of individuals who told them they were mad. “It isn’t necessary” was a common theme. These days, it would be difficult to find any vineyard without the tell tale PVC pipes and drippers. It’s not as if when Marlborough’s first grapes were planted irrigation was an unknown quantity. John Cuddon, (Cuddon’s Engineering) can remember a massive irrigator being displayed at Pollard Park when he was just a kid. It was transported into the region by Brian Hommersham, on the back of an old Leyland truck. Plus John and Dick Herkt were instrumental in installing pastoral irrigation way before vines starting appearing on the landscape. John says grapes like every other horticultural product need water to survive, even if the early growers didn’t foresee the need. Montana for example saw no necessity when they began their first vineyard plantings at Brancott, probably because they had never needed to install irrigation in any other grape growing region they were involved in. There are countless stories of how the cuttings, taken from Gisborne were literally poked into the ground and urged to grow. Their subsequent failure to thrive nearly undid all the viticulturist’s efforts to establish the property. “I know the old boss (Gorton Cuddon) designed a measure arrangement on a mounted trailer that would water two rows at a time. Somehow it filled up a bucket of
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water and tipped it out onto the plant.” As antiquated as it seems now, that was Montana’s very first efforts at irrigating the vine cuttings. The first vineyard in the region to get its own specialised irrigation system belonged to John Marris, who at the time was Montana’s vineyard manager. This was in 1978. “We put together a scheme that worked very well and the following year, John Marris talked the Yukich brothers Mate and Frank into putting an irrigation plant into Brancott. It was very different to the irrigation schemes we had been used to putting in and required a lot of calculation. We had all the pipe sizes right, but it was the drippers or whiskers, which were polythene pipe that had a very small bore inside, that caused some extra work. The bore of those varied, so you could vary the lengths to how much pressure you had or the friction loss within that small piece of pipe. So we would have a run of about 200 metres of pipe and then every three metres we had a lateral coming off for the rows. Whereas now you have compensating drippers that mean it doesn’t matter what pressure you have in the line, you will end up with the same amount of water coming
The Official Magazine of Wine Marlborough
out. Back then it was a much bigger job.” Once the irrigation was complete, the scheme was officially opened by then Prime Minister Rob Muldoon – which leads directly to another piece of Marlborough history. The function following the opening was held on a hill that over looked the entire Brancott vineyard and valley. Given the Prime Minister’s enthusiasm at the event, the spot earned the nickname of Rob’s Knob – a title that has lived on 30 years after the function. It is a credit to the company that there were no mishaps with the very first systems, despite the fact John and Dick were learning as they went. There was no one locally to fall back on for advice, as the John Marris vineyard was the very first irrigated in Marlborough and could well have been the very first vineyard irrigation system in the country. Canterbury didn’t require extra water, neither did Auckland or Gisborne. There may have been some irrigated blocks in Hawkes Bay, but it wasn’t something that was common. As the industry grew and contract growers came into play, the irrigation business began to be a major part of Cuddon’s business. John says there were
only a handful, if that, of growers who didn’t install a system when developing their vineyard. And despite the three decades since the initial system was installed, there haven’t been too many major changes, although John says the development of the in-line dripper within the pipe was revolutionary. “You know the length of pipe lateral you have and you know what the frictional losses are going to be in that, you know what the pressure is going to be when it goes into that pipe and you know that you have pressure compensating drippers that means you don’t have to worry about anything. It’s just like a meccano set you can put together.” But perhaps the biggest difference for those with irrigation, is the ability for it to
be automatic, rather than having to be manually controlled. Although there was a prototype automatic system developed by Gorton Cuddon in the early 60s, which involved of all things a pneumatic tyre.
“It was based on a globe valve and a tyre. When the tyre was blown up it would lift the seat off the globe valve and water would go in. That was all timed on a clock which had pegs in it, that set the timing. It wasn’t dissimilar to the systems you now have in your garden with solenoid valves that do the same thing.” Whether there will be more revolutionary breakthroughs in the future is anyone’s guess. But John believes sustainability and effectiveness are likely to be the major irrigation considerations as we head into the second decade of the 21st century.
FOR QUALITY HARVESTING WITH EXPERIENCED STAFF
Phone 578 6580 / 0274 441 404 41 St Leonards Road, Blenheim
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04/2011 WINEPRESS
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A Time-Saver from Inland Revenue Pressed for time? You may not always be able to contact Inland Revenue when it suits you. The answer is to go online. In this article, Inland Revenue explains what you can do when you visit www.ird.govt.nz. You may be familiar with, and already
all in one go as you can save a draft and
access it on our website by using the
use some of our online services. We’re
return to it later.
search term “Tool for business”.
continually developing further online services for both our business and nonbusiness customers so why not have a look at what’s available?
Managing your account access You can give others controlled access to your business accounts through the Manage account access (MAA)
Your account
service. Different levels of access can
With your secure username and
be granted to suit the differing roles and
password, you can view all your account
responsibilities in your organisation. A
information that we hold for you, such as
demonstration of MAA is available at
your income tax or student loan account.
www.ird.govt.nz.
You can get up-to-date information of all transactions and balances. Individual customers can update their bank account and contact details, and request and confirm personal tax summaries immediately. You can also make payments, file your GST returns, and keep track of due dates with your personalised calendar. If you wish to contact us you can use our Secure Mail service which is quick and easy. IR 3 tax return filing via Online Services You can file your IR 3 tax return online; all information we hold is pre-populated for you. And you don’t have to do your return
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How do you get an online services account? It’s easy. Visit www.ird.govt.nz and go to “Secure online services” at the top righthand corner of the home page. Click on “Register now” and follow the onscreen instructions. You’ll be asked to choose a username and password. You can confirm your password over the phone, or you can get a temporary password in the mail. Support for business Our “Tool for business” is specially designed for small and medium-sized businesses. It has all the tax information you need in one convenient place. You
The Official Magazine of Wine Marlborough
If you’d like face-to-face assistance, come along to one of our tax seminars. You can find out about a range of topics including record keeping, expenses and filing returns as well as how to use our online services. There are seminars in most regions – you can book your seat online (search term “seminar”). Cloud Computing We are aware that “cloud computing” is becoming a popular way for businesses to set up their IT infrastructures. The use of cloud computing may mean businesses are not meeting their record keeping obligations under the Inland Revenue Acts. You can read more about this on our website – simply search for “cloud computing”. Our online services are secure and easy to use. With tax time approaching, why not register for an online account now?
Safety Driving Course Expecting foreigners working in our vineyards to be able to easily adapt to our driving conditions, is not realistic according to Grant Ingersoll from Master Drive Services Ltd. Which is why he is keen to see all workers undertake a driver safety programme. It’s a common sight on our rural roads. A
failed the test. When he retested two,
Marlborough who is keen to enrol one of
small van, full of workers either heading
they failed for a second time. In a second
their workers on such a course.
out or back from a vineyard where they
course, of the four assessments carried
“We have had deaths in New Zealand
are employed. They take to the roads
out, all four failed.
involving vans with foreign workers and
in all sorts of weather, rain, frost and
The interesting aspect of these
we want to prevent that happening again
sunshine.
assessments, is all of the drivers he
in the future. And for employers, when
But Grant Ingersoll believes many have
was testing were bona fide legal drivers
you have people driving around in one
not got the necessary skills to be on the
in New Zealand because they had
of your vehicles, they are driving around
road, let alone be responsible for large
international licences.
in your billboard. They are representing
numbers of their workmates in the back
The Master Drive Services course is
your company every time they get behind
seats.
aimed at educating foreign workers
the wheel. They should be doing that
Master Drive is a transport training
before they hit our roads. A theory
in a safe way. If they get injured they
provider, which works alongside a
section teaches the drivers about
can’t work, which is not what you want
number of education outlets like Hort
compliance, responsibility, differences in
to happen. The idea of this course is to
ITO. The company’s goal is to offer a
roads, hazards and conditions, stability
keep them safe while they are here and to
training programme that will provide the
and handling, road signs and vehicle
make our roads safer at the same time.”
skills necessary for drivers to become
checks. Drivers are also taught how to
For more information on the courses,
confident and secure on our roads.
recognise signs such as fatigue to ensure
check out the website: www.masterdrive.
“Police quite openly say that having an
they don’t drive when they shouldn’t.
co.nz
international driver’s licence is not an
“Then we go into the practical phases,
assurance that a driver is competent to
where we cover all the theory aspects we
drive in New Zealand conditions, or that
talked about in the classroom. Basically
they have the acquired understanding
it is a chance to show them the rules and
of New Zealand road rules. I have done
regulations in a real life situation and get
assessments with some guys (foreign
them out in vans or cars so they can put it
vineyard workers) and I can tell you, that
into practice.”
is correct.”
However the course requires support
As an example, he talks about two pilot
from employers, as there is a cost
courses he helped run last year. In one
involved. Working with the Marlborough
case he assessed four foreign drivers,
District Council and ACC, a discount
during a 45 minute practical. All four
has been offered to any RSE employer in
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04/2011 WINEPRESS
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Wine Happenings A monthly list of events within the Marlborough wine industry. To have your event included in next month’s calendar please email details to tessan@xtra.co.nz
APRIL 11-15 12 14 24
Decanter World Wine Awards 2011 judging – London New Zealand Wine Fair – Beijing New Zealand Wine Fair – Shanghai Clyde Wine and Food Festival – Clyde, Central Otago
MAY 17 – 19 19 23 – 27 31
London International Wine Fair Decanter Wine Awards announced International Cool Climate Wine Show 2011 – Mornington Peninsula Syrah Symposium – Hawkes Bay. Details at www. syrahsymposium.co.nz
JUNE 1 8
19 – 23
Pinot at Cloudy Bay – bookings phone Janine Carter +64 3 520 9197 Sub Regional Seminar led by Professor Warren Moran for Wine Marlborough - bookings Kate Cameron 03 577 9288 Vinexpo 2011 – the 30th event held – Bordeaux France
Wine spoilage an issue? ...call now for a FREE info pack.
OCTOBER 6
28-30
Marlborough Wine and Cuisine at Brancott Vineyard – details at www.wine-marlborough.co.nz/ MarlboroughWineandCuisine.htm Marlborough Wine Weekend – an iconic and exclusive 3-day event, highlighting the Marlborough Wine industry. More details at www.winemarlborough.co.nz/wineweekend/index.htm
INSuRANCE BROkERS, RISk mANAgERS Previously Marlborough Insurance Brokers
NOVEMBER 6 – 10
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Wayne D Wiffen ANZIIF (Snr Assc) FIBANZ, QPIB, CIP
The 6th International Specialised Conference on Sustainable Viticulture; Winery Waste and Ecologic Impacts Management – Convention Centre Blenheim
04/2011 WINEPRESS
The Official Magazine of Wine Marlborough
Tel: +64 3 578 0228 Cell: 027 281 3452 Fax: +64 3 546 8866 Email: wayne@mibl.co.nz PO Box 48, Blenheim, New Zealand Wayne D Wiffen
News From Home and Away Lifetime Achievement Award There have been a huge number of people who have impacted on the development of the Marlborough region. From Frank Yukich who went against the advice of his board to buy land for vineyards here, back in 1973, through to Bill Walsh the first president of Marlborough Grape Growers. Others like Phil and Chris Rose who fought long and hard to gain the right to plant grapes in Rapaura, through to Marcus Wickham the first viticulturist to take out the title of New Zealand’s Young Horticulturist of the year. Wine Marlborough is keen to acknowledge the people who have helped pave the way for all of us today. Which is why the Lifetime Achievement Award was introduced back in 2007 at the inaugural Wine Weekend. Long before Wine Marlborough became an entity, Marlborough Grape Growers acknowledged the contribution of individuals. Three people were given life membership. They are Bill Walsh, Hamish Young and Henk Ruesink. In 2004 David Barnsley was honoured for his stellar efforts at establishing and then compiling Winepress for 13 years. In recent years Gerry Gregg was awarded a Lifetime Achievement Award, and Ross Lawson was honoured in 2009. We are now looking for nominations for this year’s award. The recipient should be someone who has made a difference within Marlborough’s wine industry. That could be here on the ground in terms of viticulture, or by promoting the region overseas in terms of winemaking or marketing. Each nomination should give details of the individual and reasons why you believe they should be acknowledged. Wine Marlborough would also like to extend the list of Life Members, which hasn’t been added to since 2004. Again if there is someone you believe should be included in the list of industry stalwarts, please let us know. The Board is currently planning a plaque listing all the Life
Members, which will be hung at the Wine Research Centre. Nominations can be sent to Marcus Pickens, General Manager, Wine Marlborough, either by post to Box 511 or emailed to marcus@wine-marlborough. co.nz World Cup Events in Marlborough Wine Marlborough is planning two major events around the World Cup. Firstly the Marlborough Wine and Cuisine at Brancott Vineyard, which is planned for October 6. A one day event, it is modelled on the Marlborough Wine Festival. Visitors will get the opportunity to try a wide range of Marlborough’s award winning wines, along with an array of food. The event is supported by local chefs and wine experts, who are working together to create memorable taste combinations. Topping it all off, guests will be treated to some of New Zealand’s finest entertainers. The second event is the Marlborough Wine Weekend, which follows on from the Rugby World Cup. This is planned for October 28 – 30. Based at historic Timara Lodge, it will be limited to 300 guests. Over the weekend guests will travel around the province taking part in tastings and meals at some of our more picturesque vineyards. More details are available www.winemarlborough.co.nz Sydney Top 100 Trophies Best Aromatic Wine – Lawson’s Dry Hills Riesling 2008 Best White Table Wine – Lawson’s Dry Hills Riesling 2008 Best Sparkling Wine – Nautilus Estate Cuvee Marlborough Brut NV Best Value Dry White Table Wine – Peeble Row Marlborough Sauvignon Blanc 2010 Best Sauvignon Blanc – Intrepid 2010 In the Sydney Top 100, 26 Marlborough wines were included. As well as the trophy winners, the top wines from Marlborough were; Crossroads Medway Vineyard Riesling 08, Forrest The Drs Riesling 10, Spy
Valley Riesling 09, Zepher Riesling 09, Johanneshof Cellars Gewurztraminer 10, Spy Valley Gewürztraminer 09, Tinpot Hut Gruener Veltliner 10, Toi Toi Brookdale Reserve Pinot Gris 10, Astrolabe Voyage Pinot Gris 10, Maven Marlborough Chardonnay 08, Mudhouse South Island Pinot Gris 09, Morton Estate Mount Vernon Pinot Gris 09, Delegat’s Reserve Pinot Noir 09, Giesen The Brothers Marlborough Pinot Noir 08, Highfield Pinot Noir 08, Wild South Marlborough Pinot Noir 09, Astrolabe Discover Awatere Valley Sauvignon Blanc 10, Eradus Awatere Sauvignon Blanc 10, Giesen The Brothers Sauvignon Blanc 09, Jules Taylor Sauvignon Blanc 10, Peeble Row Sauvignon Blanc 10, Saint Clair Pioneer Block 11 Cell Block Sauvignon Blanc 10, Saint Clair Pioneer Block 21 Sauvignon Blanc 10. Royal Easter Show Trophies Champion Sauvignon Blanc – Whitehaven 2010 Champion Export Wine – Lawson’s Dry Hills Sauvignon Blanc 2010 Champion Sparkling – Nautilus Estate Cuvee Marlborough Brut NV Champion Sweet Wine – Riverby Estate Noble Riesling 2009 Champion Riesling – Lawson’s Dry Hill Riesling 2008 Champion Gewurztraminer – Johanneshof Cellars Gewurztraminer 2010 Inaugural Heritage Wines – Hunter’s Marlborough Riesling 2010, 2007 and 2004 Gold Medals were awarded to the following Marlborough wines. Charles Wiffen Chardonnay 09, Forrest Chardonnay 08, Lake Chalice Raptor Chardonnay 09, Saint Clair Pioneer Block 10 Twin Hills Chardonnay 09, Villa Maria Single Vineyard Taylors Pass Chardonnay 09, Wairau River Reserve Chardonnay 09. Bladen Marlborough Gewurztraminer 10, Johanneshof Cellars Gewurztraminer 10, Te Whare Ra Gewurztraminer 09, Lawson’s Dry Hills Gewurztraminer 09 Auntsfield Sauvignon Blanc 10, Dusky
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Sounds Marlborough Sauvignon Blanc 10, Invivo Wines Sauvignon Blanc 10, Kim Crawford Small Parcels Spitfire Sauvignon Blanc 10, Lawson’s Dry Hills Sauvignon Blanc 10, Matua Valley Reserve Sauvignon Blanc 10, Nautilus Estate Sauvignon Blanc 10, Rochfort Rees Sauvignon Blanc 10, Sacred Hills Halo Sauvignon Blanc 10, Saint Clair Sauvignon Blanc 10, Saint Clair Pioneer Block 2 Swamp Road Sauvignon Blanc 10, Saint Clair Pioneer Block 21 Bell Block Sauvignon Blanc 10, Saint Clair Pioneer Block 3 43 Degrees Sauvignon Blanc 10, Stanley Estates Sauvignon Blanc 10, Thornbury Sauvignon Blanc 10, Tiki Estate Sauvignon Blanc 10, Villa Maria Reserve Clifford Bay Sauvignon Blanc 10, Villa Maria Reserve Wairau Valley Sauvignon Blanc 10, Whitehaven Sauvignon Blanc 10, Yealand’s Estate Sauvignon Blanc 10. Dryland’s Marlborough Dry Riesling 07, Lawson’s Dry Hills Riesling 08, Stoneleigh Riesling 10, Vidal Marlborough Riesling 10, Villa Maria Cellar Selection Riesling 10, Zepher Riesling 09 Babich Marlborough Pinot Gris 10, Dashwood Pinot Gris 09, Farmers Market Pinot Gris 09, Lake Chalice Eyrie Vineyard 10, Marlborough Vineyards Pinot Gris 10, Omaka Springs Estate Pinot Gris 10, Triplebank Awatere Valley Pinot Gris 10, Two Tracks Pinot Gris 10. Forrest Botrytised Riesling 09, Riverby Estate Noble Riesling 09. Bird Pinot Noir Old Schoolhouse Vineyard 09, Esk Valley Marlborough Pinot Noir 09, Giesen The Brothers Pinot Noir 09, Saint Clair Marlborough Pinot Noir 10, Saint Claire Pioneer Block 15 Strip Block Pinot Noir 09, Villa Maria Single Vineyard Seddon Pinot Noir 09, Villa Maria Single Vineyard Southern Clays Pinot Noir 09, West Brook Marlborough Pinot Noir 09, Whitehaven Greg Pinot Noir 09, Whitehaven Pinot Noir 09, Wither Hills Benmorven Pinot Noir 07. Brancott Estate Reserve Brut Cuvee NV. Hunter’s Marlborough Miru Miru Reserve 07, Nautilus Estate Cuvee Marlborough Brut NV New Wine Competition Launched With the Liquorland Top 100 not being run this year, a new wine competition has been launched to fill the gap. The Spiegelau International Wine Competition will be judged here in Marlborough, from June 21 to 23. Chief judge will be Sydney based Mike DeGaris, who will be joined by Adrian Atkinson, global wine buying director for Penod-Ricard in London, and Phil Reedman, specialist wine consultant based in Adelaide. Once again Marlborough people will get the opportunity to help out during the judging. More details as they come to hand. Vineyard Half Marathon The perfect way to get yourself ready for the winter months ahead – the Saint Clair Family Estate Vineyard Half. This is a 21 km off road event that you can either run or if you’d prefer – walk. The nicest thing about it is the course – which takes you through 25 of the region’s picturesque vineyards. No need to have to worry about traffic, apart from all the other walkers and
runners. It takes place on May 14, spaces are limited to 2000, and in the previous four events have sold out prior to the day. So you will have to get in quick. Full details and entry forms are available at www.vineyardhalf.com Mechanisation Workshop This workshop on vineyard mechanisation and grape and wine quality is taking place in Piacenza, Italy next year. Marlborough’s own Mike Trought will be a guest speaker at the event. Topics to be discussed include, mechanisation of harvesting, mechanisation of winter and summer pruning, mechanised planting, spraying and other vineyard operations, ground based precision viticulture, robotics and new technologies, relationships between mechanisation, grape composition and wine properties and the economics of vineyard mechanisation. The workshop is from June 27 – 29, 2012 and more details can be found at http://meetings.unicatt.it/ishs
McAlpines Limited
Suppliers of
Quality Roundwood Contact:
Grant Cathcart Phone 03 313 8339 Fax 03 313 3767 Mobile 021 511 460 Email: roundwood@mcalpines.co.nz
Disclaimer: The views and articles that are expressed and appear in Winepress are those 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.
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SEED DRILLS THIAN 360 SERIES
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Old Renwick Road, Blenheim. Tel: 03 5782648 Fax: 03 5782546 Gouland Road, Spring Creek. Tel: 03 5705944 Fax 03 5705955
ATTENTION TO DETAIL Give your vines an essential post-harvest boost with YaraVita Ezy-N. A formulated liquid nitrogen for fertigation or foliar application with guaranteed analysis 42.5% N Crop loads place great demand on the vine up until harvest, so assisting the accumulation of essential carbohydrates for next season is vitally important to build strong buds and healthy foliage. In the h earlier li part off the h season, there h tends d to be b low l transpiration i i andd cooll soil il temperatures, therefore limiting the uptake of Nitrogen applied early spring. Nitrogen required to sustain vine growth to about the 4-5 leaf stage is thought to be provided largely from reserves stored in the vine from the previous season. Immediately post harvest, the vines major concern is to build its carbohydrate reserves within the plant structure for the following spring. Nitrogen is a key macro-nutrient important for such functions as; plant growth, carbohydrate production, photosynthesis and chlorophyll production, d i promotion i off strong fruit f i buds, b d goodd flavour fl andd aroma compounds d in i the h wine. i Aim to apply 10-30 L/ha as soon as possible post-harvest during the active period of new root flush (when the plant is very demanding of carbohydrates) before the vine shuts down for the season. Product features and Benefits: High analysis formulated liquid Nitrogen Provides rapid uptake by the plant Excellent plant absorption via roots/leaves Enhances new root development Good tank mix compatibility Easy to mix & use U d extensively Used i l on NZ vineyards i d for f many seasons Cost effective For more information and advice consult your representative at:
Ezy-N
Ezy-N
