WINEPRESS Issue No. 219 / October 2012
Making Compost
Rothschilds in Marlborough
Canopy Management
Why Fertilise?
Photo: Jim Tannock
The Official Magazine of
www.wine-marlborough.co.nz
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In this issue... Regulars
Features
3
8
4 7
Editorial Tasman Crop Met Report
Marketing Matters
16 Generation Y-ine 26 Wine Happenings
11
From Home and 27 News Away
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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Can You Tell The Difference?
Wine producing countries throughout the world have tried to emulate Marlborough Sauvignon Blanc. Some are coming very close to our style, so much so that many drinkers cannot tell the difference between Chile and Marlborough. Phil Reedman MW says Marlborough now has to promote itself even more than in the past.
World Giant Buys into Marlborough
Arguably one of the most famous names in the world of wine, the Rothschild family have bought 26 hectares of land in Rapaura. They are about to launch their first wine, a Marlborough Sauvignon Blanc, in partnership with Craggy Range.
19
Making Compost
23
Canopy Management
p16
p19
Brad Tiller from Isabel Estate shares his experiences of making compost out of grape marc. By using a by-product of the industry you can help improve soil conditions, while also recycling.
How does the removal of leaves from the vine impact on the fruit and the final quality of the wine? Brian Jordan from Lincoln University has discovered leaf removal from Sauvignon Blanc vines does cause inevitable changes within the berry skin.
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From the Editor
Wine Marlborough Free to all levy paying members Associate Members: $77 +GST Editor: Tessa Nicholson 16 Bank Street Blenheim T: 021 709 571 E: tessa.nicholson@me.com If you wish to make contact with any member of the Wine Marlborough Board, the following are their email addresses. Dominic Pecchenino: nzyanks@xtra.co.nz Blair Gibbs: blair@spyvalley.co.nz James Jones: james@starborough.co.nz Ivan Sutherland: ivan@dogpoint.co.nz Ben Glover: ben@witherhills.co.nz Ruud Maasdam: ruud@staetelandt.co.nz Clive Jones: cjones@nautilusestate.com Guy Lissaman: glissaman@xtra.co.nz
A few weeks back, the news emerged that a cooperative of growers was being formed here in Marlborough. More than 50 growers are believed to be interested in joining up, and plans are already underway to have the company set to go in time for next year’s vintage. The idea isn’t new, with many major international brands originating from cooperatives formed by producers. Think along the lines of SPC, IXL and Golden Circle. All began life as a small Australian cooperative and were eventually sold off. In terms of New Zealand wine though, the move to forming a grower based cooperative is a more recent trend. In Gisborne, on the back of Pernod Ricard pulling out of the region, GroCo was established. It hasn’t been an easy road apparently, but the co-op is now beginning to provide returns to its members. In Hawkes Bay an owner-operated grape grower cooperative is currently being established, in an effort to boost farm gate returns. Which is what is happening here in Marlborough. The 50 or more growers involved in the formation of this region’s first wine cooperative want to return profitability back to the grower, following on from three years of tough times. Is this the way of the future then – that growers fed up with falling prices – take back control of their destiny? The issue was touched on at the recent Bragato conference, with Rabobank’s Marc Soccio saying there are pros and cons and members need to go in with their eyes wide open. They are inherently difficult to manage he told me. Given there are so many voices and interests involved, gaining a consensus on direction can be difficult. But there are also many positives, including being able to pool resources, technical abilities and capital, and access opportunities. Marc says it’s interesting that the cooperative formula is rearing its head now, as optimism in the industry grows. If the sun does begin to shine on the Marlborough industry, it will only help in the development. I think the model proposed is going to be interesting to watch, as its members work towards building a brand and taking that brand out to the world. Best of luck to all involved. On a completely different note, the Wine Marlborough Elections are now over, and there is a new look board. Richard Rose stood down as a grape grower representative, and is replaced by Laurin Gane. Anna Flowerday stood down as a winemaker representative and has been replaced by Simon Clark. Ruud Maasdam and Guy Lissaman retained their positions on the board. Congratulations to all. We will have more on the new board in next month’s Winepress.
Laurin Gane: laurin.gane@xtra.co.nz Simon Clark: simon@clarkestate.com
TESSA NICHOLSON tessa.nicholson@me.com
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Met Report
-7.8°C is the coldest ground frost recorded in September in the 40 year period 1972-2012 (the period for which we have records). -7.8°C is also the
Table 1: Blenheim Weather Data – September 2012
September 2012
fourth coldest ground frost on record for
September 2012 September compared to LTA LTA
Period of LTA
September 2011
Blenheim. The coldest ground frost on record, of -8.3°C, was recorded on 26
GDD’s for month -Max/Min¹ GDD’s for month – Mean²
57.9 67.2
104% 95 %
55.6 70.4
(1996-2011) (1996-2011)
23.7 52.9
July 2011.
Growing Degree Days Total Jul – Sep 12 – Max/Min Jul - Sep 12 – Mean
89.8 126.2
109% 99.5 %
82.1 126.8
(1996-2011) (1996-2011)
46.9 109.9
recorded an average of –3.3°C. The nine
Mean Maximum (°C) 16.4 Mean Minimum (°C) 6.3 Mean Temp (°C) 11.4 Mean Temp (°C)
+0.4°C +0.8°C +0.9°C +0.3°C
16.0 5.5 10.5 11.1³
(1947-2011) (1947-2011) (1932-1985) (1986-2011)
16.1 4.4 10.2 10.2
2011 had an average temperature of
Ground Frosts (<= -1.0°C) Air Frosts (0.0°C)
6.6 more 0.16 more
4.4 0.84
(1986-2011) (1986-2011)
9 0
Sunshine hours 204.6 106 % Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2012 1680.4 96 %
193.1 129.6 248.9 1744.5
(1930-2011) 1989 2011 (1930-2011)
248.9
Rainfall (mm) 32.4 63 % Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2012 494.6 101 %
51.3 3.0 191.5 489.6
(1930-2011) 1951 1943 (1930-2011)
458.8
September 2012 total was 44.3 hours
Evapotranspiration – mm
77.6
108 %
72.0
(1996-2011)
79.0
less than in September 2011, but 25.6
Avg. Daily Windrun (km)
285.1
99.8 %
285.7
(1996-2011)
230.6
hours more than in September 2010.
Mean soil temp – 10cm
9.4
+0.3°C
9.1
(1986-2011)
8.3
September 2011 was the sunniest on
Mean soil temp – 30cm
10.5
-0.2°C
10.7
(1986-2011)
9.9
record; as was August 2011.
11 1
1788.4 33.8
The 11 ground frosts in September 2012 ground frosts recorded in September -2.1°C. Table 2 shows that the number of ground frosts recorded in September over the last five years has varied quite markedly, from none in 2008 to 11 in 2012. Sunshine September 2012 recorded slightly above average sunshine hours. This was in contrast to the previous two years. The
¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures ³Mean temperature for two long-term average periods provided as a contrast
Rainfall
The weather that Blenheim experienced
number of ground frosts recorded were
mm was 63% of average and almost the
during September 2012 was reasonably
also well above average. Normally, with
same as in 2011. Total rainfall for the nine
sunny and warm with below average
an above average number of ground
months January to September 2012 was
rainfall. However, although the mean
frosts you would expect the mean daily
494.6 mm; within 5 mm of the long-term
temperature was above average,
minimum temperature to be below
average, of 489.6 mm. Apart from 0.2 mm
September also recorded well above
average, as was the case in September
recorded on the last day of September,
average ground frosts.
2011. In September 2012, the nights on
all of the rainfall was recorded in the first
which there was no ground frost were
16 days. So I suspect that any memories
relatively warm, with an average minimum
of the wet August weather are fading fast.
Temperature The mean temperature for September 2012 was slightly above average and well above the mean temperature for September 2011. The average daily maximum temperature was 16.4°C; 0.4°C above average. The average daily
air temperature of 8.6°C (+3.1°C), whereas the nights on which ground frosts were recorded were quite cold, with an average minimum air temperature of 2.4°C (-3.1°C).
The September 2012 rainfall total of 32.4
Wind Average daily wind-run for Blenheim during September 2012 was 285.1 km. This was exactly the same as the long-term average for September.
minimum temperature was 6.3°C; 0.8°C
Frosts
September is the first month since
above average.
Coldest ground frost on record for
January 2012, when wind-run has been
September 2012 was somewhat
September. Wednesday 12th September
close to average. The last month to have
unusual in that the mean daily minimum
2012 was the coldest morning of the
recorded well above average wind-run
temperature was well above average
month. The ground frost was a very
for Blenheim was September 2010. Only
(+0.8°C), while at the same time the
cold -7.8°C and the air frost was -1.1°C.
one month in the two years October 2010
Table 2: Number of ground frosts recorded in Blenheim during September in recent years
L.T.A. 2008 2009 2010 2011 2012
Number of ground frosts 4.4 0 9 1 9 11
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to September 2012 recorded above average wind-run. Despite wind-run for September being close to average, there were some very windy days. The seven days from 4th to
10th September all recorded greater than
close to 2010. In contrast September
If you refer back to Table 2 and
400 km wind-run; the highest daily total of
2011 was the coolest since September
comments that followed, the growing-
623 km on 5th. In contrast, prior to that
1997 and the start to the 2011/2012
degree days for September 2010
week, the 3rd September recorded the
season, with 109.9 GDD was the lowest
and 2012 and total GDD’s for July to
lowest daily total of 119 km.
total since 2004.
September are very close. This is also
October to December are on average
reflected in the budburst data for 2010
the three months in Marlborough with the
Budburst of grapes at Seaview in the
(41%) and 2012 (25%). (Taking into
highest wind-run. It will be interesting to
lower Awatere Valley
account that the date of assessment of
see if 2012 sees a return to the warm nor-
The Seaview vineyard in the lower
1 October 2012 was three days ahead
westers that we used to expect. NIWA
Awatere valley normally goes through
of 4 October 2010). Higher percentage
were suggesting that with only a weak
budburst a few days earlier than
budburst on the 2nd to 4th October 2005,
El-Nino expected that we are unlikely to
vineyards on the Wairau plains. This
2006, 2007 and 2009 also reflects higher
receive the typical strong westerly winds.
is due to warmer temperatures at
GDD’s in those four seasons. Budburst
I wouldn’t be placing my money on that
Seaview in the very early part of the
of 57% on 3 October 2008 was more
bet at present.
season. However, growing degree-day
advanced than in the other seasons when
accumulation on the Wairau plains
you compare with the GDD. I have no
quickly overtakes the lower Awatere total
explanation for this.
Growing degree-days In recent years in the October edition of Met Report, I have included a table of growing-degree days and also budburst data from a Sauvignon blanc vineyard at Seaview in the lower Awatere valley. These data hopefully give an idea of how the early part of the growing season is shaping up and help to give a pointer with regard to whether the season is early or late. The GDD total for July to September 2012 is the same as the long-term average 1996-2011. The total for 2012 is very
once the season gets past mid October. As I have pointed out in previous articles, Table 3 shows the percentage budburst
the start of a season is not necessarily
at the Seaview vineyard. Budburst
indicative of how the rest of the season
assessments are carried out once a
will pan out. The budburst data in Table
week, generally on a Monday, not on the
3 are a snapshot very early in the new
same exact date each year. Hence, the
growing season. The date of 50%
date of assessment varies by up to two
flowering in each season is also shown.
or three days depending on the year. For
Given similar mean temperatures in
this reason the actual date of assessment
October and November 2012, as were
and percentage budburst on that date
experienced in 2010 (Oct -0.6°C) and
are shown.
(Nov +0.5°C), then we would expect 50% flowering at the Seaview vineyard to be around 17 December 2012; about nine
Table 2: Growing degree-days for July, August and September
days earlier than in December 2011, but
LTA 2004 2005 2006 2007 2008 2009 2010 2011 2012 1996 2011
about 10 days later than in December
July 21.9 12.8 34.8 29.2 24.4 19.4
16.2 15.2 18.1
August 34.6 23.5
48.9
56.0
Acknowledgement to the Marlborough
September 70.4 54.1
80.4 99.2 70.6 71.9 64.6 74.7 52.9 67.2
30.3
39.4
23.7
25.6
37.5 38.9 33.4
Total 126.9 90.4 164.1 158.7 134.4 115.0 136.8 127.4 109.9 126.2 Red = warmer than average, Blue = cooler than average, Black = close to average
2005, prior to the very early 2006 harvest.
Research Centre Trust for funding the ongoing collection of the phenology data and to Pernod Ricard Wines on whose vineyard the data is being collected.
Table 3: Sauvignon blanc early season budburst assessment and date of 50%
Rob Agnew
flowering, for seven seasons 2005 – 2012, Seaview vineyard
Plant & Food Research
Awatere Valley - Seaview Vineyard Date and Percentage budburst 2005 2006 2007 2008 2009 2010 2011 2012 Date and Percentage budburst 0% 14Sep
The Met Report was brought to you by
34% 3% 21Sep 18Sep
0% 0% 0% 0% 18Sep 20Sep 19Sep 17Sep
84% 34% 14% 1% 39% 0% 0% 0% 28Sep 25 Sep 27Sep 25Sep 25Sep 27Sep 26Sep 24Sep 100% 90% 69% 57% 59% 41% 0% 25% 4Oct 3Oct 4Oct 3Oct 2Oct 4 Oct 3Oct 1Oct 50% flowering date 7Dec 10Dec 12Dec 12Dec 24Dec 17Dec 26Dec ???
NZ Owned & Operated
0800 855 255 | tasmancrop.co.nz
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Marketing Matters Chris Yorke, Global Marketing Director, NZ Winegrowers was recently in Marlborough and Marcus Pickens took the opportunity to ask some questions he had sourced from members in regard to the changes of the NZ wine marketing programme: MP: Do you think the change in focus for
relating to markets they were interested
Sauvignon Blanc sales in 14 of our key
NZW regarding what levy money can and
in. The problem was that the levy was
export markets as well as Nielsen price
can’t be spent on is well understood by
subsidising these benefits, so the generic
point data for UK and Australia.
the membership? How has the message
fees had to be abolished. Now all the
been received?
information like Nielsen and Euromonitor
MP: NZW and NZTE have forged some
CY: There has been a lot of change in
reports will be available to all levy payers
relationships in emerging markets (USA
the Marketing area and I am not sure
without paying an extra fee. Separately
and now mainland Europe), what plans
it is fully understood yet. Certainly
wineries can invest in any of the events
and strategies are there to replicate this
the people who attended the strategic
organised by the Global Events Team –
in emerging Asian markets or is there a
review regional presentations that Philip
they can pay an annual global events fee
different philosophy?
Gregan and I gave understood the
to access the events at a reduced price.
CY: We have recently announced the
changes and broadly supported them.
largest ever partnership between NZTE
There is also an article in the latest NZ
MP: Given how important Marlborough
and NZW. The project is focused on
Winegrower to explain the changes
Sauvignon Blanc is to the whole NZ wine
building the NZ wine brand in Mainland
and we are preparing a document that
industry what specific marketing activities
Europe (Germany, Netherlands and
explains exactly what members get from
will be undertaken by NZWG to enhance
Sweden) and China. Additionally NZW is
marketing for their levy which will be
and build on this?
working with NZTE in USA on leveraging
issued shortly. The challenge of course
CY: Marlborough and Sauvignon Blanc
the America’s Cup. The approach in
is that you can never reach everyone,
are crucial to the industry. It is a brand
Mainland Europe and China is similar in
so my message is: if you would like to
that most of our markets already know
that these are markets with good growth
find out more – please give me a call:
and is a platform that needs to be
potential for NZ wines and it is important
09-3065551 or send me an e-mail: chris@
reinforced and built on to tell the whole
to establish the NZ wine brand. Where
nzwine.com
NZ wine story. This is being reinforced in
the approach will differ is that Mainland
seminars and master classes overseas
Europe exports will probably mirror our
MP: Leading on from that, there has been
to tell the varietal and sub-regional
other markets with more white wine
feedback that the abolition of Generic
story, in visits to NZ by trade and media
exported. China offers good growth for
Fees has simply been replaced by a
where they get to see Marlborough and
white wine as well as red wine.
Global Marketing fee with individual event
taste the wines. We have collateral
fees still in place. How do you see it?
that tells the Sauvignon Blanc story
CY: This has been one of the most
and are finalising the regional collateral
significant changes. In the past, wineries
to reinforce the Marlborough story.
paying Generic Fees had access to
Finally we are providing to all wineries
a range of activities and information
Euromonitor market data which includes
The Official Magazine of Wine Marlborough
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Eight out of 10 Cats.... PHIL REEDMAN MW
It is a truism of marketing that the route to profitability lies in locking in the consumer to your product. Allow them a plausible alternative product and profitability inevitably falls off; keep the consumer engaged and profits flow. Coca-Cola and Pepsi are, on the
cheekily named their wine ‘Kiwi Cuvee’
it had a unique proposition, but what if it
face of it, plausibly interchangeable
to ensure that no one needed to guess at
didn’t, what if they were wrong?
products, but each brand has locked in
the style). As fast as Marlborough could
What if eight out of ten cats (apologies
consumers who ignore the rational offer
plant it, UK drinkers would drink it. For
to Whiskas) can’t, in fact, spot the
of a substitute. Instead, they faithfully
many years, New Zealand’s drinkers had
difference? At a tasting in Blenheim
stick to their brand of choice. One has
to make do with Australian Sauvignon
recently, as part of the 2012 Romeo
only to see the fierce loyalty and rivalry
Blanc shipped in to substitute for the
Bragato Conference, it wasn’t eight out
in Australia between Ford and Holden to
local product – which had been exported.
of ten, but a reported 50% (Marlborough
recognise the cash value that emotion,
The market was Marlborough’s for the
Express) of wine industry tasters who
not function, can deliver.
taking; Marlborough was convinced that
couldn’t tell a Marlborough Sauvignon
So where does this take us
from a Chilean Sauvignon of
with wine? Marlborough put
equal price. Hardly a scientific
New World Sauvignon Blanc on
evaluation I agree, but a tasting
the world’s palate, introducing
the previous day using the same
a generation of drinkers to
wines produced an even more
the variety and its flavours as
dramatic result.
expressed in this seemingly
If industry professionals can’t
unique terroir. New Zealand had
identify their own product,
a great run, and international
should the consumer, halfway
businesses, attracted by the river
around the world, be expected
of gold flowing down the Wairau
to recognise and appreciate the
Valley, moved in.
unique offer that is Marlborough?
International competitors set forth
Does Marlborough actually have
to produce their own Sauvignon
a unique offer? Should we be
Blanc in the Marlborough style.
concerned that Marlborough’s
Casablanca in Chile, Lenswood
growers and winemakers
in the Adelaide Hills, even the
can mistake a Leyda Valley
Loire Valley in France got in on the
Sauvignon Blanc for one of their
act, but what they made wasn’t
own?
labelled Marlborough and that
Well, “yes” is my answer to
seemed to be their Achilles’ Heel
both questions. To address the
(although one French producer
second question first: we should
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be concerned that Marlborough’s wine
though it’s not the wine style, it’s the
way from consumers’ hearts. Virgin Cola
community is able to claim Leyda as their
words: Marlborough, Wairau, Awatere
didn’t sell that well even if it tasted just
own; it suggests a certain complacency.
and New Zealand. Leyda can use
like the “Real Thing.”
My reading of the tasting room’s reaction
Sauvignon Blanc on its labels but just as
So, besides keeping up with the
to the news that they’d got it wrong was
Pepsi ain’t Coca-Cola, Leyda can never
competitors’ latest vintages, Marlborough
one of amazement – not amazement that
be Marlborough. Let’s forget about wine
needs to build its brand in a consistent
they’d got it wrong, but rather that Leyda
styles and their interchangeability; give
and long-term manner. Yes, this means
could make a wine quite so smart.
or take, it’s an inevitability. Time it is to
spending money, money from all sectors
Times have been tough, but winemakers
focus on the words and build the brand.
of the interdependent industry and
and marketers still need to get out there
Coke isn’t so different from Pepsi. But as
spending it forever; Coca-Cola doesn’t
and see what the world is drinking. Get
Richard Branson learned, even if you do
have marketing moratoria, neither should
on the plane to Santiago to see what
use the same recipe as Coke (for which,
Marlborough. Failure to invest means
they’re up to ... they’ll show you round,
see Mark Pendergrast’s For God, Country
being overtaken by others; a death by
they’re a friendly bunch. Maybe New
and Coca-Cola a great read on brand
a hundred vintages. But if you reinforce
Zealand Winegrowers should organise an
development disguised as a history of
to the consumer that Marlborough is the
Away Day?
Coca-Cola), if you don’t have the words
real deal, market leadership is there to be
Marlborough does have a unique offer,
“Coca-Cola” on your bottle, you’re a long
taken.
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The Official Magazine of Wine Marlborough
Marlborough Attracts World Giant TESSA NICHOLSON
When one of the most famous names in the world of wine decides they need to have a presence in Marlborough – you know the region has achieved something big. Edmund de Rothschild Group chairman, Benjamin de Rothschild has entered a strategic partnership with Craggy Range to produce a Marlborough Sauvignon Blanc and Pinot Noir. Arguably one of the most famous names in the world of wine, it is the Rothschild family’s first venture into New Zealand. The partnership between the Peabody family, (who own Craggy Range) and Rothschild, was announced last month. Under the label Rimapere, the first wine will be released later this year. Rimapere is the Maori word meaning “five arrows”. The five arrows are a symbol of the five branches of the Rothschild family. The significance of such an international name becoming involved in the Marlborough wine industry cannot be under estimated. Wine Marlborough’s General Manager Marcus Pickens said it was perhaps one of the most significant acknowledgements of the region. “We have seen a number of international companies come to Marlborough, attracted by the quality of our wines. But this is like the gold seal of approval, when one of the world’s most famous wine families not only wants to produce Marlborough Sauvignon Blanc and Pinot Noir, but is also personally investing in
the region by purchasing property.” Rothschild has purchased a 26 hectare vineyard, in the heart of Rapaura, an area known internationally as the Golden Mile. Terry Peabody from Craggy Range is obviously delighted to be in partnership with such an illustrious company. “We look forward to a long and prosperous relationship. It is also a significant endorsement of the reputation of New Zealand, and the Marlborough region to have attracted such a distinguished wine family. We look forward to Rimapere becoming one of the region’s most prestigious wine brands in years to come.” He is not the only one excited with the venture. Benjamin de Rothschild had this to say after purchasing the vineyard.
“This spectacular vineyard will become the home of the Rimapere brand and represents my family’s long term commitment to our partnership and expanding our prestigious international wine portfolio.” There are a number of Rothschilds involved in wine and it has to be pointed out that this merger is not with the family branch known as Chateau Mouton Rothschild. The actual branch is more recent. Edmund de Rothschild purchased two “crus bourgeois” in Medoc in 1973, replanting and establishing both. He then founded Compagnie Vinicole Baron Edmund de Rothschild. Currently the company owns Château Clarke, Château Malmaison, Château Peyre-Lebade and Château des Laurets. The company is involved with two other vineyards outside of France – the Rupert and Rothschild Vignerons winery in South Africa and Clos de los Siete project in Argentina. The Marlborough vineyard and wines will come under the care of Craggy Range winemakers and viticulturists. The resulting wines will be distributed by networks already established by Craggy Range and Compagnie Vinicole Baron Edmund de Rothschild.
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Sustainability Perceptions TESSA NICHOLSON
Sustainability is very much a catch phrase. But as one Australian researcher has discovered – quantifying exactly what is sustainable isn’t always easy. Irina Santiago is completing her PhD at
and economic. In an ideal world, the
University of Adelaide, concentrating
graph (left) is what most of the focus
on the international perceptions of
groups she has spoken to believe is
sustainability in viticulture. Her research
the sustainable situation, with all three
has seen her travel from Australia to
issues inter relating and given equal
Chile, South Africa and more recently
consideration.
New Zealand. She has concentrated
However, that is very much the “perfect”
on talking to focus groups, gaining their
situation, but maybe not the most
ideas of how they measure or assess
practical. Why? Again because at a
sustainability within the vineyard. This has
certain time frame, the environmental
been a major prong of her research. The
issues may be far greater than the social,
focus groups consist of either growers
or the economic issues might outweigh
themselves, or CEOs/Managers of
the environmental. It all depends on the
wineries. Irina says what led her into the research in the first place, was the difficulties facing growers in Australia who had to deal with two very wet seasons. With her own love of biodynamics, she watched as some growers lost their entire crop, because they didn’t want to lose certification by spraying in the poor seasonal conditions. While others lost certification because of their spraying, but retained their crop.
“It seems very unfair to take one snapshot at one point in time and just focus on that to characterise a farm as sustainable or not sustainable.” She believes assessments need to be drawn over time and all aspects of the triple bottom line also need to be measured over time – not at just one point. The triple bottom line considers three specific issues – social, environmental
time, seasonal conditions and necessities of the grower economically. “In a farm, you might need a new tractor for many different operations. But when you make the choice to buy a new tractor, you are likely to be giving up something else of equal but different importance in that specific year. You might even be giving up your profit for that year.” She refers to these situations as “tradeoffs”. So if your triple bottom line was being judged on a single assessment
“It made me think, what’s the purpose of
at this time, would you meet the above
being a grape grower if a system cannot
sustainability model? Probably not.
cope with a disease pressure. Is it better
Hence the model (next page) may be a
to lose the crop, or is it better to spray
more fair assessment, especially if taken
and save the crop? There is no right
over a period of time.
answer.”
“In this way, sustainability is re-defined
She believes the current system of
as the continuous pursuit of equilibrium
assessing sustainability based on say a
between economic, social and
single audit, may not be fair.
environmental variables and their trade-
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The Official Magazine of Wine Marlborough
offs over time,” Irina says. She also believes it is difficult to judge sustainability on an international or even national level, given every region has differing issues to deal with. Take New Zealand for example. In Hawke’s Bay there is more threat of disease like botrytis than there is in Marlborough. Water issues are more prevalent in Canterbury than say Gisborne. Can one national assessment standard be used in all regions, or should they be matched to the region? “Can we set national benchmarks and simply assume that if a vineyard scores below some of them, it is automatically classified as unsustainable? In agriculture, it is much more likely that regional systems are more effective in helping growers to understand their situation in terms of sustainabuility than national systems.” So where does that leave New Zealand in terms of our own sustainability programme? Irina is full of praise for the way growers have come to accept the SWNZ programme. She says having a national manager who has experience on the ground has made our programme far more usable and likely to succeed. “In New Zealand there is a lot of understanding of the triple bottom line, that every thing is dependent on the other. There is a clear perception on sustainability isn’t some sort of fairy tale that is not achievable. The growers are more mature than that.” While Irina still has to transcribe the information gathered on her trip to New Zealand and a recent trip to Chile, she is hopeful the end result will provide more understanding regarding the perception of what sustainability really is all about. “The second thing I want to do is propose ways of assessing. We need to ask the right questions because otherwise growers will become sceptical if we are asking them to measure things that have no impact on their ability to produce perfect fruit. So I hope to propose methods to assess sustainability, but always thinking that those topics must be useful for the grower. Plus we have to consider the difference in regions and countries.”
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The Official Magazine of Wine Marlborough
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Generation Y-ine BY ANNABELLE LATZ
Jeremy McKenzie If passion and enthusiasm were to be
and tutoring at a very exclusive school,
lifestyle once again.
matched to a face and placed in a
when the light went on regarding wine.
“I was missing my rugby and hunting so
dictionary, Jeremy McKenzie would be
“It was over a glass of 1971 Dom
decided to do my Post Graduate Diploma
looking back at you.
Pérignon vintage champagne which blew
in Viticulture and Oenology at Lincoln
Although, that statement is slightly false –
me away – I never thought wine would
University for a year.”
that face would be grinning back at you,
look that good 20 years on!”
The completion of a year at Lincoln saw
almost jumping out the page with energy.
The parents of Jeremy’s Irish friends had
Jeremy on Marlborough soil, working
Meet the Marlborough senior wine maker
an amazing cellar, and opened his mind
for Phil and Chris Rose at Wairau River
at Villa Maria Estate.
up to wines of Burgundy, Bordeaux and
Wines, who were parents of a mate of his,
Jeremy McKenzie has been wine making
of course Champagne.
Hamish Rose.
there since 2006, and took up the senior
“Needless to say I was a regular figure
“Phil jokingly gave me a dig in the ribs
post three years ago.
for Sunday roast during that year!”
and said if I worked hard enough in the
Conceding he barely scrapes into the
Making the most of some great wine
vineyard over the summer he would get
‘Gen Y’ bracket, with no precise date
growing regions on his back door step,
me a vintage job with Rapaura Vintners.
for when this generation technically
Jeremy visited France, Spain and Italy
We shook hands - Phil almost broke
starts and finishes, the description of the
to see the industry in its full colour and
mine!”
‘Echo Boomer’ is somewhat appealing
splendour, before returning to New
Jeremy did work hard, and was
to him; ‘offspring of the Baby Boomer,
Zealand.
rewarded.
who is generally influenced by a range
Pre Dom Pérignon days, a career in
“Sorry for the few vines that got the full
of media and technologies, but who also
forensic science had always held
chop while trimming Phil!”
approaches life with a neo liberal slant to
Jeremy’s interest.
A summer of fishing, diving, hunting, pre
politics and economics, and disputes the
He completed a Bachelor of Science
season rugby, barbeques, good wine
effects of the environment.’
in bio-chemistry and micro-biology at
and all the great stuff that the region was
The environment is an undisputed main
Canterbury University, then gained a
renowned for, sealed the deal for Jeremy
factor in Jeremy’s life.
placement to complete a Post Graduate
– his heart was set on the wine industry in
Like many of Jeremy’s activities he is
Diploma in Forensic Science, at Auckland
Marlborough.
involved in; be it scrambling in the hills
University.
A lover of the outdoors, country and
out hunting, indulging in family life with
“In Dublin I used to work on Crimewatch
farming life and rugby of course, he was
his partner Bek and their two young
re-enactments and when studying at
fairly used to the taste of wine before he
children Finn and Neve, or carving big
Canterbury University my rugby coach
headed abroad.
results in the multi sport and triathlon
was a detective and head of burglary so I
He is from Hawarden, which is a close
scene, he spared no commitment or
used to help him with finger printing.”
neighbour to the Waipara and Pyramid
love when he pursued his career in wine
After his stint in Auckland, although
Valley wine growing regions.
making.
Jeremy wanted to complete a Masters,
“Mum and dad often had wine,
He was in Dublin, on a rugby scholarship
he yearned for his adored outdoor
particularly with roast dinners or with
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friends, but it was pretty rough reds –
winemakers in the province and this is
many trips abroad for work and vintages
Chianti from memory in the early days but
one of Marlborough’s biggest assets.”
in France and Australia, Jeremy’s natural
they progressed to Pegasus Bay wines
Prior to Villa Maria, Jeremy’s first wine
ability for making top wines has been
which I am still very fond of.”
making post was at Allan Scott Wines
fine-tuned, and further developed his
When Jeremy began his winemaking
and Estates Ltd, which he joined in 2003,
true passion – Pinot Noir. “Making a good
career, he noticed there were already
going on to become Senior Winemaker.
Pinot is a labour of love. It’s a challenge,
some young guns and the older
In conjunction with this role he also made
it can be such a fickle variety.”
respected brigade “doing some great
the Mount Michael Wines from Central
His love for both Sauvignon Blanc and
stuff” in Marlborough.
Otago.
Pinot Noir has seen him and partner Bek
“I have always admired and respected
With a decade of experience under his
establish their own vineyard in the Omaka
that there are some very talented
belt from Marlborough’s wine industry,
Valley. A more recent project has kept the
Jeremy McKenzie believes the best way to enjoy wine is accompanied by great food, like the leg of prosciutto he is curing at the moment, to enjoy over the summer with family and friends.
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Suppliers of Certified Vines pair busy on Brancott Rd, where they have planted out Pinot Noir and Sauvignon Blanc. Both varieties make up an important slice of the Villa Maria portfolio, and he has experienced first hand how important they are in our major export market – Australia. “New Zealand Sauvignon Blancs are still ever increasing in popularity, there has been a return of good Chardonnay, and there is a greater love for the consistency of New Zealand Pinot Noir in the market.” Working for Villa Maria is something Jeremy is obviously proud of. He says, working for a family company, driven by a man with passion is something he really enjoys. Plus he has the chance to “deal with an array of fruit from every nook and cranny in Marlborough, some of which is now organic.” However his favourite aspect of the job is vintage due to “the excitement of working closely with like-minded people, and tasting the fruit in the vineyard.” When asked about a tip for the new wave of emerging young winemakers Jeremy said that working on vintages in differing cultural and technical environments provides for excellent learning, but it is important to remember that vintage is only part of the calendar year. “It is great for all round knowledge to see the process of grape through to bottle.” He believes the future for New Zealand wine is bright and regularly sees and hears this on his travels, but stresses it is important to watch and learn what has happened to other wine producing nations such as Australia, and be very wary of our competition, particularly Chile. “We must always endorse quality and protect what we do best. In terms of Marlborough, this means to continue to make and develop great Sauvignon, continue the focus on organic farming, and become increasingly more recognised worldwide as a top Pinot Noir region.”
Outstanding In Our Field
Office: 03 5776354 148 Rowley Crescent, Grovetown, Blenheim 7202 www.ormondnurseries.co.nz office@ormondnurseries.co.nz
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Making Compost from Grape Pomace BY BRAD TILLER, VINEYARD MANAGER, ISABEL
It’s about time we recycled and took ownership of our industry’s bi-product – grape pomace - and put back into the soil what we’ve taken out. Once composted, grape pomace (more
feeding of microorganisms. We all know
spent in each phase and timing of the
commonly referred to as marc) can
the benefits of compost, but how much
turning leads ultimately to the quality of
become one of the most under-rated,
black art is required to make this black
the finished compost.
low cost and readily available fertilisers
gold?
Compost bacteria combine carbon
for a vineyard. Sure, dealing with grape
Well surprisingly it doesn’t involve rose
with oxygen to produce carbon dioxide
pomace may be seen as the less
tinted glasses, sandals or lentils. Put
and energy. Some of the energy
glamorous side of winemaking, but ask
simply, the greater the decomposition-
is used by the microorganisms for
any Vineyard Manager who crafted those
the higher quality the compost. There
reproduction and growth. When a pile
stems, seeds and skins and they’ll see it
are two main types of decomposition
of organic waste begins to undergo
very differently…
with the difference between the two
the composting process, the low
being the availability of oxygen and
temperature bacteria (sychrophiles),
the speed at which it occurs. Aerobic
give way to warm temperature bacteria
decomposition is the more rapid process
(mesophiles), which operate between
requiring oxygen and keeping the ratio of
20-30°C. The mesophilic bacteria then
high-carbon and high-nitrogen material
proliferate, raising the temperature of the
levels equal, which requires more regular
composting mass. This is the first stage
incorporation through turning. Anaerobic
of the composting process.
decomposition is a far slower break down
The second stage of the process begins
of organic matter without the presence of
when the temperature reaches 40°C,
oxygen, requiring minimal intervention.
when thermophilic microorganisms are
Both methods can be inoculated with
very active and as a result produce
Effective Microorganisms (EM) to
exponential heat. This stage can then
enhance the speed of decomposition and
continue to about 70°C amplifying the
to remove the unpleasant odour often
depletion of undesirable weed seeds.
associated in an anaerobic process.
This heating stage takes place rather
The ideal process of exothermic or
quickly and may last only a few days,
‘hot’ compost follows the four phases
weeks or months depending on the size
starting with the initial mesophilic, then
and matter within the compost.
thermophilic, followed by the cooling and
After the thermophilic heating period,
eventually the curing phase. The time
any manure added will appear to have
Composting 101: By no means an expert on compost, I was approached by Winepress to share my experiences having made it predominately from vineyard and winery waste for a number of years. Compost is seen as one of nature’s best mulch and soil amendments. It helps loosens clay soils and improve water retention in sandy loams, stimulate healthy root development, suppress undervine competition, and improve soil fertility and the vines natural defence mechanisms. The organic matter provided in compost keeps the soil in a healthy, balanced condition providing food for microorganisms thus improving the natural defence mechanisms of a vine. Nitrogen, potassium, and phosphorus can then be produced naturally by the
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been digested, but the coarser organic material will not. This is when the third stage of composting, the cooling phase takes place. During this phase, the microorganisms that were chased away by the thermophiles migrate back into the compost and get to work digesting the more resistant organic materials. Fungi and macro organisms such as earthworms then break the coarser elements down into that dark, amorphous compound which will break down no further- known as humus. After the thermophilic stage has been completed, only the readily available nutrients in the organic material have been digested. There’s still a lot of matter in the pile, and a lot of work to be done
but a physically time consuming one
layering of raw inputs and towards a
by the creatures in the compost. It takes
if not planned to suit your needs. For
more frequent turning approach with
many months to break down some of
us composting had to be practical and
the use of an old compost turner we
the more resistant organic materials in
economical- requiring as little human
stumbled across. These turners are
compost such as lignin, which comes
effort as possible. For this reason we
powered through the tractor’s rear pto
from wood materials. Some organisms,
envisioned the majority of the work
shaft which generates phenomenal
such as fungi and actinomycetes, can
done by existing machinery rather than
torque through a basic gearbox and
break down lignin over a certain period
pitchforks and decided we would neatly
as it is slowly towed by the tractor a
of time. Since many fungi don’t like
pile our grape pomace in long windrows
powerful auger basically blends, aerates
the heat of thermophilic compost, they
instead of in a large mountain, then pile
and incorporates everything beautifully
simply wait for things to cool down before
on top of it in no particular order whatever
leaving a perfectly shaped windrow
beginning their job. The final stage of the
we could find along the way.
around 2m wide and 1.5m high (see
composting process is called the curing,
When building compost by hand it
photo above).
aging or maturing stage, and it is a long
is often stressed the importance of
Turning over is a very important aspect
and important one. A long curing period,
building a solid structure through
of making a successful compost and
such as a month after the thermophilic
layering the raw components according
probably the largest deterrent as it
stage, adds a safety net for pathogen
to their bulk elemental mass, with the
requires a considerable amount of
destruction.
main two components being carbon
human effort or horse power. Successful
or nitrogen. The reason for this is to
compost prepared post-harvest and to
increase the contact between C:N layers
be applied in the following spring should
thus increasing the chances of greater
be turned at least three times with the
decomposition and generation of heat
use of a front end loader to correct the
throughout the pile during the first phase
moisture levels of the compost and assist
of the composting process. Our aim
in the breakdown and re-incorporation
was to have a rapidly decomposed
of all the components. This requires
product over 6 months ready for spring
regular temperature recordings and basic
application. To achieve this, focus shifted
monitoring as it matures by digging holes
away from the initial time consuming
at varying depths and positions.
A practical approach… The key to making good compost is to first be realistic. It’s easy to get carried away on any scale and pile a whole heap of material up, albeit in your back yard or field where no one can see, lose interest and hope it will all break down and turn to black gold. Compost can become not only a very biologically active process,
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On top of the grape pomace was added
so therefore balanced with lime. To
soon as grape pomace is piled up it can
broom, poplar and gorse mulch, cow
increase the carbon content of the pile,
reach 40°C alone (depending on soil
and horse manure, wood chip, sawdust,
fine woody matter should be added and
and ambient air temperatures, yeast and
lime, grass clippings, sea weed, fish
again balanced out with further green
bacterial concentrations). Following the
fertiliser, reactive phosphate rock,
manure to balance the C:N ratio as
addition of beneficial inputs and a single
effective microorganisms, mussel shells,
the pH of compost and soil affects the
pass with Colleen the compost turner,
mulched vine pruning’s, hay, filtered lees,
availability of nutrients to the plant. This
our windrow reached over 74°C within
and basically any other of the winery
means that even though lots of nutrients
days, and stayed there for a number
folk’s waste like coffee grounds, food
may be present in the compost, they
of weeks. It becomes quite a sight;
scraps, paper and cardboard… The
may not be able to be taken up by the
steaming most cool mornings, releasing
majority of this was collected throughout
vine. It is the humus content that is the
rich aroma’s reminiscent of a forest floor
the previous season by woofer’s and laid
most beneficial aspect of compost that
and surprisingly far too hot to hold in your
out in rows, ran over with the vineyard
complements those naturally created
hand.
mulcher and simply loaded into a
nutrients. Compost promotes these humic
The integration of compost into the soil
gondola and poured out whilst slowly
acids to combine with soil particles in
should take place when the compost has
driving forward. Simple. It’s important
such a way to free the nutrients naturally
broken down completely and reflect a
to identify and understand how each
present in a well-managed soil and be
long term approach through cumulative
raw input will breakdown within the pile
taken up eventually by the vine. The pH
application over a number of years
and contribute to the overall compost.
of the compost can be manipulated to
to achieve a net gain in soil structure,
Proportions will then have to vary to
condition any soil, and in our case we
further expressing site terrior. The
accommodate for its elemental mass and
aimed to have the pH around 6.5 (see
methods to achieve this depend on the
its reactivity when combined with other
photo below).
volume and scale of the operation as well
components.
Temperature and moisture content of the
as undervine or inter-row application, but
Our grape pomace makes up as much
pile can be manipulated by varying its
regardless are based on the principle of
as 60%, and being relatively acidic with
exposure to sunlight, wind and rain and if
feeding the soil rather than the vine.
high levels of potassium can lead to
timed correctly with the use of a tarpaulin
higher solubility of acid trace elements
can promote higher temperatures. As
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McAlpines Roundwood Limited
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Grant Cathcart Phone 03 313 8339 Fax 03 313 3767 Mobile 021 511 460
roundwood@mcalpines.co.nz
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BELL HILL VINEYARD Bell Hill Vineyard is a successful super premium winery based in North Canterbury. Recognised as one of New Zealand’s top Pinot Noir and Chardonnay producers, we have enjoyed significant growth in the last three years. Bell Hill Vineyard has committed to pursuing organic/biodynamic production. We see the opportunity for further development and progression towards a mature business operation with the appointment of key positions based in Waikari. The directors seek outstanding individuals with wine industry experience fitting the roles. The successful applicants will add to a small team that is self motivated, flexible, resourceful and focused on quality. They will enjoy remuneration above industry norms.
COMPANY VITICULTURIST/SENIOR VITICULTURIST Operations, fiscal and HR responsibility. Reporting to the CEO. This is a hands-on role responsible for all aspects of vineyard operations in Bell Hill’s very high density vineyards. Able to contribute to all aspects of the business through a depth of experience and broad skill base. We seek candidates with experience, energy, versatility and maturity, who are quality driven, precise and resourceful.
ASSISTANT VINEYARD MANAGER Fulfills a vital role as backup to the company viticulturist. Energetic team player with initiative.
MACHINERY OPERATOR Responsible for machinery operations and maintenance on the vineyard using state of the art imported narrow row equipment. Mechanically minded, quality focused, skilled operator, safety conscious.
Apply by submitting a C.V. to info@bellhill.co.nz
Effects of Canopy Management TESSA NICHOLSON
It’s standard practise within the vineyard to manage the canopy in an effort to control disease. Leaf removal helps in opening the bunches up to more sunlight, prevents humidity and the risk of such nasties as botrytis, while it also stimulates the plants defence systems. Professor Brian Jordan from Lincoln University, told the Bragato conference that four years of research into the effect of leaf removal on Sauvignon Blanc has thrown up some interesting facts. With an increase in light exposure, there will inevitably be changes within the berry skin. So there is a catch 22 in that any changes to the berries themselves, are likely to have an impact on the grape quality, so it is important that a “win-win situation is achieved.” “There are characteristics such as aging that can be changed by light exposure. Particularly changes to polyphenolics, which are flavonols, anthocyanins and tannins. There are also changes to amino acids and also very importantly, there are changes to the proteins, particularly the PR proteins which are pathogen related proteins.” In terms of flavonols, Jordan said they act as strong antioxidants, and contribute to the quality of the wine. They increase in relation to the amount of UV-B exposure the fruit has, which means leaf removal will help. Any screening by leaves, will consequently reduce levels. Amino acids are a major source of nitrogen and precursors for other important compounds, Jordan explained. “So if you remove the leaves through the normal process, the one thing you can
guarantee is the total amino acid levels are going to decline. And they are going to decline by something in the order of 40 per cent, (when compared with a control vine where leaves are not removed). In terms of your nitrogen content during fermentation, this leaf removal has to be taken into consideration.” If not, winemakers will need to place additives into the ferment, something most would prefer not to do. Methoxypyrazines contribute a great deal to the aroma profile within Sauvignon Blanc. So how does leaf removal impact on the levels? Jordan said unfortunately, results from the research differed immensely between 2010 and 2011. In the first year, the research at Lincoln backed up similar research undertaken in Australia and South Africa that showed the maximum levels of methoxypyrazines are achieved prior to veraison. Maintaining the leaves gave higher levels than when the leaves were removed pre-veraison and although declining to harvest, the difference was retained. However in 2011, those results were thrown on their head. Jordan said it now appears that climate during the growing season played more of a role than initially expected. 2011 was a warm year, and overall methoxypyrazine levels
were lower than 2010 and did not show a difference between leaf removal and leaves retained. “Maintaining leaves, particularly preveraison in a cool season, will increase levels. The biology is unclear on why. But the region (climate) will influence the levels.” So as you work to control the canopy and open up the space around bunches, there are a number of issues that need to be taken into account. • UV-B exposure can have a positive effect on increasing the levels of flavonoids and antioxidants • Leaf removal will reduce amino acids (nitrogen status) in the juice • Changes in berry skin characteristics, such as permeability, will be induced by UV-B exposure and could influence skin contact application • UV-B exposure will also reduce disease pressure • UV-B exposure is likely to increase PR proteins • And most importantly of all – the canopy management/UV-B balance will have an important effect on grape juice/wine properties. Something to bear in mind prior to undertaking any canopy management this coming season.
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IWC Acclaim for Yealands Yealands Estate collected a trio of trophies at the International Wine Challenge Awards ceremony held in London last month. In addition to the International Sauvignon Blanc and the White Marlborough trophy, Yealands Estate Single Block S1 Sauvignon Blanc 2011 was also awarded the 2012 James Roger Trophy. The James Roger Award is presented to the best wine in the International Wine Challenge, in its first year of production. The wine must be a new blend and label, or from a recently acquired single vineyard site. The winning wine is made exclusively from fruit grown in the Yealands Estate Seaview Vineyard, in the Awatere Valley, Marlborough. Chief Winemaker Tamra Washington, says the Single Block Sauvignon Blanc is a pure expression of the Yealands Estate Seaview Vineyard. “The vineyard consistently produces distinctive, aromatic and textured
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Tamra Washington Sauvignon Blanc, which has obviously resonated with the judges.” The judging panel, including Tim Atkin MW, Oz Clarke, Charles Metcalfe, Sam Harrop MW, Derek Smedley MW and Peter McCombie MW, described the
The Official Magazine of Wine Marlborough
wine as “a great example of a Sauvignon Blanc from the Awatere Valley with a fragrant slightly floral nose with herbal aromas, striking acidity on the palate with a fresh finish. A thrilling wine!” The Yealands Estate Single Block S1 Sauvignon Blanc 2011 is currently sold exclusively through Marks & Spencer in the UK, and is expected to be released in New Zealand later this year and will be available for purchase from leading retailers. The International Wine Challenge is considered the largest and most prestigious competition in the world, featuring over 12,000 wines. Trophies are awarded to the very best examples from their class and selected from the gold medal wines, after a rigorous process where the wines are judged at least three times.
Why The Need For Fertiliser TESSA NICHOLSON
In the recent MPI Viticulture Review, it was noted that many Marlborough growers have held off using fertiliser in the past three years. That could cause problems further down the track. As reported in last month’s Winepress; the Review stated that in an effort to reduce expenditure, many of the model’s growers had deferred repairs and maintenance and also fertiliser applications. “The model shows a steady reduction in fertiliser expenditure since 2008/09; from $419 to just $110 per hectare in 2011/12. Lower fertiliser inputs will reduce yields. Some industry commentators are concerned about the impact of on-going reduced fertiliser inputs on vine health and grape quality.” So why is fertiliser so important in vineyards? And why is there concern about the lack of applications? Blair McLean, Hort Sales rep for Fruitfed Supplies, says the vines take an enormous amount out of the soil every harvest. If those minerals are not replenished, there is the probability it will impact on future crops, both in terms of yields and quality of those yields. “We saw a lot of botrytis in certain areas this year and the shrivel of stems. A lot of that is associated with the lack of magnesium. Vines in some areas were missing their inputs over the last couple of years, and in those areas problems were showing up more than in others.” Every tonne of grapes harvested, removes the following minerals form the soil; • 750 grams of nitrogen • 170 grams of phosphorous
• 1.5kg of potassium • 60 grams of sulphur • 110 grams of calcium • 100 grams of magnesium Multiply those figures by the tonnes you harvested from your vineyard – and you quickly see how the mineral loss adds up, particularly during years when production has been 12 tonnes or more per hectare. Blair says the lack of fertiliser applications is understandable. “It’s not surprising, given the circumstances,” he says. “The grape grower only has a certain amount he can control costs on. The rest, like pruning and spraying have to be done. But if you want to produce quality grapes, then you need to spend money on things like fertiliser.” It appears that message has got through, with the MPI Review stating many of the model’s growers were expecting to see an increase in spending on items such as fertiliser. Blair says more growers are undertaking soil tests and looking at replacing vital nutrients,this year, than have in the past. “The rise in demand for fertiliser isn’t just because of the potential rise in grape prices. It’s about the demand for quality fruit. The demand/supply curve has changed in the past 12 months and wineries want as much of the very best fruit they can get. Also because of the weather at flowering last year, it’s likely
Soil samples are a way of learning what is required in terms of nutrients.
this year’s crop may not be the largest. So people have to do what they can to ensure they get high quality and also push up the quantity. They may need to look seriously at their fertiliser to achieve that.” It has to be remembered not all areas within Marlborough are affected by the lack of fertiliser. Certain soil types are richer in minerals than others, but the lighter, stonier soils are likely to require more regular feeding.
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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 tessa.nicholson@me.com OCTOBER 11 Wineworks Marlborough Sauvignon Blanc Yacht race. To register your wine and for more information – visit: www.winerace.co.nz 15 – 17 Marlborough Wine Show judging – Blenheim NOVEMBER 10
Marlborough Wine Show Dinner to celebrate the Marlborough Wine Industry. The Marlborough Convention Centre. Details at www.marlboroughwineshow.co.nz Air New Zealand Wine Awards results announced Kat Wiggins from the UK is visiting Wine Marlborough for 3½ weeks. Kat was the successful winner of the Wine Marlborough NZ-UK Link Foundation - John Avery Wine Scholarship 2012. If you would like to meet with Kat please contact the Wine Marlborough Office. Marlborough Winegrowers AGM Air New Zealand Wine Awards Dinner - TSB Arena, Wellington
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DECEMBER 1 A Day On The Green Kiwi Summer Edition - Waipara Date to be confirmed: South Island Wine and Food Festival 2012 - Christchurch JANUARY 28 - 31 Pinot Noir 2013 – Wellington FEBRUARY 2 Nelson International Aromatic Symposium – details http://aromatics2013.wineart.co.nz/registration 7 – 10 Seresin’s Waterfall Bay Wine and Food Festival – Marlborough. Details james@seresin.co.nz 9 Marlborough Wine and Food Festival – Brancott Vineyard. Tickets available www.ticketek.co.nz
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News From Home and Away Accolades
Bragato Wine Awards
China Wine Awards 2012
Decanter World Wine Awards
Three trophies to Marlborough wines at
The largest wine competition in China,
One International Trophy to New Zealand
this year’s Bragato Awards.
saw 19 Gold medals come to New
and it went to Marisco Vineyards The
Yealands Estate Marlborough Sauvignon
Zealand. Marisco Vineyards took out
Ned Sauvignon Blanc 2011 – for the Best
Blanc 2012 won Champion Sauvignon
three Double Golds with The Ned Pinot
Sauvignon under £10.
Blanc
Gris 2012, The Ned Noble Sauvignon
Regional Trophy Winners: Brancott
No 1 Family Estate Cuvee Remy NV won
Blanc 2012, The Kings Favour Sauvignon
Estate Sauvignon Blanc Late Harvest
Champion Sparkling Wine
Blanc, 2011 and Golds for The King’s
2011, Saint Clair Pioneer Block Doctors
Esk Valley Marlborough Dry Riesling 2011
Wrath Pinot Noir 2011, and The Ned Pinot
Creek 14, Pinot Noir 2010 and Saint Clair
won Champion Riesling
Noir 2011.
Sauvignon Blanc Wairau Reserve 2011. Gold Medals: 900 Grapes Sauvignon Blanc 2011, Esk
The Spiegelau International Wine Competition 2012
Johannanneshof Gewurztraminer 2011 won Gold, Tiki Estate Sauvignon Blanc 2011 Gold, Yealands Estate Sauvignon
Valley Pinot Noir 2010, Marisco Vineyards
Blanc 2012 Gold, and Peter Yealands
– A Sticky End Noble Sauvignon Blanc
Sauvignon Blanc 2012 Gold.
2009, Saint Clair Pioneer Block Snap
Marlborough Environment Awards
Block 18 Sauvignon Blanc 2011, Shingle
It’s that time again, time to get your entry
Peak Reserve Release Sauvignon Blanc
in for the Marlborough Environment
2011, Stanley Estates Single Vineyard
Awards. Launched last month, the close
Sauvignon Blanc 2011, Sunday Bay
off date for entries is October 26.
Sauvignon Blanc 2011 and Villa Maria
There are a number of categories suitable
Selection Pinot Noir 2010.
for members of the wine industry, and in the past this sector of the community
While on the subject of the Decanter
has been well represented among the
World Wine Awards – if you have read the article with Phil Reedman MW (page 8) regarding Chilean wine – you might be interested to know that Chile was the star of the recent awards. They picked up five International Trophies – all with varieties New Zealand is renowned for. They won; Best Rhone Variety over £10, Best Rhone Variety under £10 – (both with Syrah), Best Pinot Noir over £10, Best Sauvignon Blanc over £10 and Best Sweet Wine under £10. Makes Phil’s comments and Brian Bicknell’s in last month’s Winepress hit home a little harder, especially given three of the trophies were for wines in the higher priced bracket of over £10.
finalists. Of the 63 Gold medals awarded at this
Categories of interest are; Winegrowing/
competition 34 came to Marlborough
Horticulture, Landscape/Habitat
wines. What is so impressive about
Enhancement and Business Innovation.
the haul, is the range of wines they
Established in 1997, the awards are
were spread over. Three golds to
held every second year and run by a
Marlborough sparkling wines, the one
charitable trust of which WMGA is a
and only Gewurztraminer gold came this
trustee. Entry forms are available at www.
way, five for Pinot Gris, five for Riesling,
marlborough.govt.nz
eight for Sauvignon Blanc, four for Pinot Noir, one for a Merlot/Malbec and every single Chardonnay gold – seven in total went to Marlborough wines. Well done to everyone who won. By the time this magazine goes to print, the trophies will have been announced. We will have more details next month.
Brit Awards On the subject of environmental awards, New Zealand wine companies are invited to enter the International Award of Excellence in Sustainable Winegrowing. Established in 2010 by the Botanical Research Institute of Texas, (BRIT), these
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awards are unique as they are the only international award of
Wellington International Ukulele Band. Tickets are now on sale
their kind. The 2013 competition begins on November 15, when
and the big day is February 9, 2013.
the current application is posted to the website (www.brit.org). You have plenty of time to get your submission in, as deadline isn’t until March 31, 2013. The winner will be announced in July next year, with the award presented in Fort Worth in October. The sustainable winegrowing application comprises of 18 highlevel questions, focusing on the three arms of sustainability; environmental, social and economic. For more info visit the above mentioned website.
New Name, but Same Service What was known as Vinefax, has undergone a name change to VineFacts, and has just started up again for the 2012/13 season. This is a subscriber service for local wineries and vineyard owners. Every Thursday information is sent out to subscribers covering a multitude of areas including; the latest weather statistics, crop growth stage information, annual yield comparisons, seasonal development, disease information and
Marlborough Wine and
management advice. The service continues throughout the
Food Festival
growing season, ending late April. If you would like to find out
In case you haven’t
more, or subscribe for the coming season, contact Victoria Raw
heard, some major
at VineFacts@plantandfood.co.nz
changes are planned for festival 2013. The major one relates to the role of food within the festival itself. For many years
a DiViSiOn OF cROMBie LOckWOOD
organisers have been promoting the gourmet produce coming out of this region, but next year this will move to another level. A Culinary Pavilion will be the epicentre for everyone who is passionate about food, cooking it, preparing and eating it. The popular Chef’s Table will once again be a major attraction, alongside Local Heroes which will feature a number of Marlborough’s artisan producers. The Festival Quarter will feature up to 20 of the region’s smaller wineries, focusing on their boutique nature. Many of the wineries in the Quarter will be first timers at the Festival. The rest of the wineries will once again be spread throughout the beautiful Brancott Vineyard site. For the first time, a Festival Connoisseur Ticket will be available, providing entry to the Festival, access to the Connoisseur Lounge with light refreshments, ability to meet the key chefs and winemakers, and three complimentary
your Specialist insurance Brokers & Risk Management consultants caLL tO LeaRn hOW We can heLP Manage yOuR inSuRance anD RiSk RequiReMentS
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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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The Official Magazine of Wine Marlborough
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YaraVita Bud Builder….… supplies critical nutrients to improve vine health flowering, health, flowering fruitset, fruitset fruit development, development and improved wine quality. quality Boron, Zinc, Magnesium, Phosphorus are all very important key nutrients required both pre & post flowering. They are essential for key functions including: flower initiation, pollination, cell division, calcium & sugar transport, formation and activity of chlorophyll, improved bud development, improved fruit quality, and cold tolerance Nutrient availability early season when soil temperatures are cold is very limited. Zinc and Boron particularly are reasonably immobile from the soil, so an early strategic foliar application that targets both the flower clusters and rapidly developing leaf canopy is recognized worldwide as being the best method of delivering these essential nutrients. Historic leaf / petiole tests taken at flowering more often than not indicate deficient levels of boron, zinc & magnesium, so a pro-active approach that addresses these nutrients pre-flowering is strongly advised. YaraVita Bud Builder was developed in response to requests from New Zealand growers for a composite preflowering foliar formulation that delivered these key nutrients at the right timing. It is crop safe, cost effective, and has excellent tank mixability allowing easy integration into crop protection programmes. YaraVita Bud Builder (24% Mg, 10% Zn, 3% B, 3% P) Recommendation: 5kg/ha foliar applied pre-flowering For more information and advice consult your representative at:
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