Winepress - November 2015

Issue No. 253 / November 2015

Grower Representatives

Mechanical Shaking

El Niño

Vineyard Ecosystems

Photo: Jim Tannock

@marlboroughwine

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In this issue...

Regulars

Features

3

8

Editorial

4 Report Tasman Crop Met 32 35

NZW Export News

ANZ Wine Happenings

36

News From Home and Away

Meet the Growers Four new members were voted on to the Wine Marlborough board last month, including Ben Ensor and Callum Linklater as grower representatives, and Tom Trolove and Nick Entwistle to represent winemakers. This month Winepress talks to the growers about the industry and their role in it.

13 Vineyard Ecosystems

The $7million Vineyard Ecosystems research programme will run over seven years, and represents the largest research trial programme ever undertaken by the New Zealand wine industry. Hear from Simon Hooker and evolutionary biologist Paulina Giraldo-Perez about how it could change the way we look at vineyards.

19 Mechanical Shaking

Editor: Sophie Preece 81 Muller Rd Blenheim 7201 T: 027 308 4455 E: sophie@sophiepreece.co.nz Printed by: Blenheim Print Ltd. T: 03 578 1322 WINEPRESS is printed with vegetable oil based inks on elemental chlorine free paper which is sourced 100% from well managed forests and manufactured under ISO 14001 Environmental Management Systems.

p27

p24

Mark Allen reports back on trials on the impact of mechanical shaking on botrytis. “In both 2014 and 2015 I had the same reduction in botrytis, regardless of whether it was a heavy setting or a light setting,” he says.

26 The Block

Marlborough

As part of a new series on some of the unique and interesting vineyard blocks in the province, Winepress explores Clayvin with Giesen’s Kurt Simcic, learning about organics and premium wine along the way.

p15 WINEPRESS November 2015 | 1

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For Advertising contact: Ph: 03 577 9299 Web: www.wine-marlborough.co.nz harriet@wine-marlborough.co.nz Produced by: Wine Marlborough Free to all levy paying members Associate Members: $77 +GST

Wine Marlborough Board Clive Jones: cjones@nautilusestate.com Ben Ensor: ben.lisa@clear.net.nz Callum Linklater: callumandsarah@xtra.co.nz Jack Glover: jack.glover@accolade-wines.co.nz Jason Yank: jason@astrolabewines.com Nick Entwistle: nick@wairauriverwines.co.nz Rhyan Wardman: rhyan@giesen.co.nz Samantha Wickham: samantha@ormondnurseries.co.nz Simon Bishell: simonbishell@outlook.com Stuart Dudley: stuartd@villamaria.co.nz Tom Trolove: tom.trolove@framingham.co.nz

From the Editor Tessa has done an incredible job with Winepress over the past 11 years, chasing tendrils of vineyard news, industry development and research, in order to share them on her pages. Her love of the region and its wine industry has come through in every edition, with countless stories of the people that have driven the industry through a decade of enormous growth.

As she explained in her October editorial, she’s not farewelling her readers, as she continues as Editor of Winegrower Magazine. For that reason, she dodged the profile story that really should be running in this edition, telling us the highs and lows of putting out 120 editions of Winepress. So I’ll try to make up for that absence here, with the help of Ivan Sutherland.

Over the past 11 years Tessa has grown Winepress into a very successful wine magazine for the region, says Ivan. “She’s made an enormous contribution to the continued success of it, particularly ensuring the contents were of an interesting and variable nature.” She covered all facets of the industry and under her guidance it became a professional publication, with both its presentation and its contents, he says.

I worked with Tessa at The Marlborough Express many years ago, when she covered the wine and police rounds with great success. When I eventually took over the wine industry portfolio, she left big shoes to fill, and the ones I’m stepping into for this edition of Winepress are even bigger. Luckily for me, now as then, Tessa has been unfailingly supportive in answering my many questions.

As an organiser of the Marlborough Book Festival, I have had the opportunity to see Tessa interview authors in front of absolutely engaged audiences. Her generous character and thoughtful questions draw the authors out, and they invariably end up chatting like old friends, giving me some insight into what makes her such a good journalist. Winepress has been lucky to hold onto her for so long.

Much has changed since Tessa took over the magazine in 2004 and the region continues to develop rapidly, as does the science supporting it. The Vineyard Ecosystems research programme (pg13) is a seven year, $7 million project that will shine a light on vineyards, and allow for better management going forward.

It’s just one of the science projects in this edition, and an example of the collaborative approach of New Zealand’s wine industry, as noted by researcher Sarah Knight on page 22. “We’re not fighting competitive winemakers who are hush, hush. They really like to talk about what they are doing and it makes our job so much easier. We can move forward so much faster.”

SOPHIE PREECE sophie@sophiepreece.co.nz

WINEPRESS November 2015 | 3

Table 1: Blenheim Weather Data – October 2015

October October 2015

2015 compared to LTA GDD’s for month -Max/Min¹ 116.2 115% GDD’s for month – Mean² 126.3 116% Growing Degree Days Total Jul – Oct 15 – Max/Min 173.6 93% Jul - Oct 15 – Mean 229.9 96% Mean Maximum (°C) 19.4 +1.2°C Mean Minimum (°C) 8.0 +0.2°C Mean Temp (°C) 13.7 +0.7°C Grass Frosts (<= -1.0°C) 3 +1 Air Frosts (0.0°C) 0 Equal Sunshine hours 271.7 120% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2015 2238.9 113.5% Rainfall (mm) 6.0 10.5% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2015 361.4 66% Evapotranspiration – mm 123.8 124% Avg. Daily Windrun (km) 300.1 99.7% Mean soil temp – 10cm 12.5 +0.7°C Mean soil temp – 30cm 14.2 +0.7°C

October LTA

Period of LTA

October 2014

101.1 (1996-2014) 109.3 (1996-2014)

92.2 112

185.9 238.1 18.2 7.8 13.0 2.1 0.1 226.6 140.7 299.6 1972.0 57.2 2.3 161.0 547.5 99.9 301.1 11.8 13.5

175.1 235.9 19.0 6.9 13.0 2 0 268.1

(1996-2014) (1996-2014) (1986-2014) (1986-2014) (1986-2014) (1986-2014) (1986-2014) (1930-2014) 1983 1969 (1930-2014) (1930-2014) 1961 2001 (1930-2014) (1996-2014) (1996-2014) (1986-2014) (1986-2014)

2009.9 22.4

470.9 102.3 288.2 11.7 14.1

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

Table 2: Weekly temperatures during October 2015

Mean Max Mean Min Mean

(°C) (°C) (°C) 1st - 7th 20.8 8.5 14.7 8th - 14th 18.8 7.8 13.3 15th - 21st 21.5 5.9 13.7 22nd - 28th 18.0 8.5 13.2 29th – 31st (3 days) 15.7 6.2 10.9 1st – 30th 19.4 (+1.2°C) 8.0 (+0.2) 13.7 (+0.7°C) Long-term average (1986 – 2014) 18.2 7.8 13.0 Figures in Table 2: Red indicates warmer than average, blue indicates cooler than average

4 | WINEPRESS November 2015

October 2015 weather October 2015 was very sunny, very dry and warmer than average.

Temperature The mean temperature for October of 13.7°C was 0.7°C above the long-term average.

The average daily maximum temperature was 19.4°C; 1.2°C above the long-term average. The average daily minimum temperature was 8.0°C; 0.2°C above the long-term average.

These data indicate that the day time temperatures were quite a bit warmer than average, whereas the night time temperatures were close to average. The end of October finished quite cool, with the 29th and 30th only recording maximum temperatures of 13.5 and 13.2°C respectively, about 5°C below the long-term average maximum of 18.2°C. The 30th October was by far the coldest day of the month, with a mean temperature of only 7.5°C, 5.5°C below the October average temperature.

30th October recorded an air minimum of 1.9°C and a ground frost of -3.3°C. The cool temperatures in the last three days dragged the mean temperature for the month down from 14.0 to 13.7°C. Growing degree-days The black line in Figure 1 indicates how the growing degree days have started off in the 2015-15 season, in comparison to the long-term average and also to some previous seasons. At this early stage in the season it is easier to distinguish between the seasonal lines on the graph by only including the first half of the season from September to December. September 2015 was very cool and consequently the GDDs were below average and similar to 1997 and 2011. However, warmer temperatures in the first half of October 2015 saw the GDD line make up the September GDD deficit. On 27th October 2015 there was little difference in the GDD

deviation for 2014 and 2015, but by the 30th the gap had widened.

Last month’s Met Report presented data from three strong El Nino seasons and commented about the temperature predictions for the coming months.

NIWA have been predicting average to cooler than average temperatures for the period October to December 2015, based on the fact that El Nino normally brings stronger south-westerly winds. However, should the winds tend to be from a more north-westerly direction then warmer temperatures can be expected. October 2015 went against the prediction and was warmer than average. Given that the statement by the climate scientists that the current El Nino is the strongest since 199798, we would do well to remember the temperatures that prevailed over that season. As was pointed out in last month’s Met Report, every month

from October 1997 through until April 1998 was well above average. At the beginning of November 2015 it is not clear whether the GDD line is going to continue to progress upwards with warm temperatures or whether it will turn downwards as was the case in November 2012.

Flowering dates of Marlborough Sauvignon blanc The data in Table 3 indicate that flowering of Sauvignon blanc in central Rapaura was in the first week of December in 2013 and 2014.

Flowering on 2 December 2013 was very early, brought about by the very warm weather between budburst and flowering in October and November 2013, as indicated by the red GDD line in Figure 1. 50% flowering was not until 17 December 2011 after a very late budburst, followed by only cool

Figure 1: Normalized growing degree days for Blenheim: days above (+) or below (-) the long-term average for the period 1 September to 31 December

to average temperatures for much of October and November 2011.

Plant & Food Research has developed a flowering prediction model for Sauvignon blanc in Marlborough. In early November 2015 this indicates that if November is hot (as in 2013), that flowering could be as early as 3 December. If November is cold (as in 2012), flowering would be about 10 December. So the current indications are that flowering of Sauvignon blanc in central Rapaura in 2015 is going to be towards the end of the first week of December; not mid-December as in 2009 and 2011. An earlier flowering generally means an earlier harvest.

Sunshine Total sunshine for October 2015 of 271.7 hours was well above long-term average and very similar to October 2014, which recorded 270 hours.

January to October 2015 recorded 2240.6 hours sunshine; the highest total on record for these 10 months, for the 86 years 1930-2015.

Rainfall October’s rainfall total of 6.0 mm was 10.5% of the long-term average of 57.2 mm (Table 4). This is now the third lowest total on record for October for the 86 years 1930-2015.

Total rainfall from January to October 2015 was only 361.4 mm (Table 5), 66% of the long-term average. This is the fourth lowest total on record for these ten months for the 86 years 19302015.

Table 3: 50% Flowering dates of Sauvignon blanc at Squire Estate, midRapaura, in recent seasons and predicted date in December 2015 Cold Avg. Hot 2014 2013 2012 2011 2010 2009 Nov Nov Nov 10 Dec 7 Dec 3 Dec 8 Dec 2 Dec 12 Dec 17 Dec 6 Dec 15 Dec 2015 2015 2015 Table 4: October rainfall comparisons (mm)

1961 1937 2015 1933 1938 2001 LTA October 2.3 4.1 6.0 7.4 9.9 161 57.2 rainfall Lowest Highest Table 5: January to October rainfall comparisons (mm)

1969 1973 1930 2015 2003 1995 LTA January to October 305 323 352 361 385 912 547 total rainfall Highest

Evapotranspiration and Water Deficit Total potential evapotranspiration for October 2015 was 123.8 mm, compared to the long-term average of 99.9 mm. Water deficit is the difference between the rainfall and the evapotranspiration. For October 2015 the water deficit was -117.8 mm = 6.0 mm rain minus 123.8 mm potential evapotranspiration. Such low rainfall and high evapotranspiration early in the season does not bode well for the coming months, unless Marlborough gets a month with very high rainfall to redress the imbalance.

Soil Moisture Figure 2 plots the shallow soil moisture at the Grovetown Park weather station.

This graph has been included in Met Report on many occasions, including one year ago, in November 2014. As you may recall, the 12 months July WINEPRESS November 2015 | 5

2014 to June 2015 were the driest on record for Blenheim. The red line in Figure 2 indicates that the shallow soil moisture for 2014-15 was below the other seasons, for almost the entire 12 months. The current season (2015-16) started with shallow soil moisture at field capacity (approx. 38%), in the last week of September 2015. However, the lack of rainfall in October 2015 saw the soil moisture plummet from 38% on 24 September to 19.2% on 31 October 2015. Figure 1 indicates that the minimum soil moisture at the weather station site is approximately 14%; i.e. the majority of the available moisture in the

topsoil has disappeared in October.

Soil moisture had dropped to 19.2% on 31 October 2015. The following data indicate the date in previous years, when soil moisture had dropped to a similar point.

19.1% on 8 November 2014 (8 days behind 2015) 19.6% on 25 November 2013 (25 days behind 2015) 19.2% on 19 November 2012 (19 days behind 2015) The shallow soil moisture was at a lower point on 31 October 2015, than in any 13 years since October 2002. I would expect that the

Figure 2: Shallow soil moisture (0-35 cm) at the Grovetown Park weather station in Blenheim

6 | WINEPRESS November 2015

irrigation demand to keep pasture actively growing during October 2015 would have been higher than in any recent years. Irrigation of grapes has consequently begun earlier than normal.

Rob Agnew Plant & Food Research / Marlborough Research Centre

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Meet the Growers Four new members were voted on to the Wine Marlborough board last month, including Ben Ensor and Callum Linklater as grower representatives, and Tom Trolove and Nick Entwistle to represent winemakers. This month Winepress talks to the growers about the industry and their role in it.

SOPHIE PREECE Callum Linklater of Windrush Vineyard Ltd. Sustainable Winegrowing New Zealand certification should be seen as a stepping stone, not a destination, says vineyard manager Callum Linklater.

The new grower representative on the Wine Marlborough board is vineyard manager in his family business Windrush Vineyard, which is an inspiring success story for organics.

“From our own personal perspective, we don’t produce organically because we’re after a premium. It’s because we think it gives us a better product,” he says.

“Our objective each year as contract growers is to produce clean ripe fruit for whoever is buying it, and we do.

8 | WINEPRESS November 2015

We think organics gives us a head start – we’ve never had anything rejected.

We’ve never had massive disease problems, and we’ve had reasonable yields too.”

He says the days of organics being stereotyped as the realm of greenies should be long gone, and the best way to change people’s preconceived notions is to lead by example. “From what I have learned you can’t ram organics down anyone’s neck. People just have to evolve into it themselves.”

That’s exactly what happened to his parents when they started to change the way they operated their West Otago farm in the 1990s. He says adding more and more inputs to the farm was hiding some issues and in some cases creating

more. “I think the more they relied on chemical fertilisers the more trouble they had.”

They didn’t set out to be organic, but ended up that way, and when they sold the farm and established vineyards in Marlborough, it was a natural progression to convert to organic.

Callum returned to New Zealand from overseas travels in 2009, and rapidly became involved in the new business. He managed the conversion to a successful organic system, which achieved full certification under BioGro New Zealand in 2012.

Windrush Vineyard has supply contracts and relationships with six companies and Callum says he understands the importance of open communication within those partnerships and within the greater industry.

He’s also on the Marlborough Wine & Food Festival committee, which he says is a great opportunity to meet people in the industry and take a break from the vines. Seeing the event come together, and people travel from far and wide to celebrate what Marlborough does, is something the region should be proud of, he says.

Callum’s wife Sarah is a brand manager with Accolade Wines (NZ) and the couple have a six week old baby named Eleanor, as well as two year old Duncan, who likes to head out to work with his dad when he can.

Duncan Linklater, 2, likes to head off into the vineyards with his dad Callum

Meet the Growers Ben Ensor grew up on a sheep and beef farm, but has a passion for the wine industry.

SOPHIE PREECE Ben Ensor – grape grower, Tyntesfield Farm Ben Ensor is a man of few words, but many plans.

In the eight years since he returned to his family’s 3000ha farm in the Waihopai Valley, its vineyard operation has expanded from 40ha to more than 100. And with plans afoot to build a second storage dam, he’s not about to stop now.

The new grower representative on the Wine Marlborough board grew up as the third generation on the Ensor’s sheep and beef property. He returned to Tyntesfield in 2007, after forging a career in rural banking. Ben lives in the original homestead with his wife Lisa, and children Harriet, 7, and Hugo 5, with cattle and sheep still grazing the hills and a thriving vineyard operation along the valley floor.

When his grandfather bought the land in the late 1940s the area now used for vineyard was a single block of undeveloped scrub, beneath the rugged dry hills of the Waihopai. Ben’s father Edward and uncle David began planting grapes in 1995, on what was then considered by many to be marginal land, too frost prone for vineyards.

Ben recalls the visits from wine company representatives as his parents tried to gain some interest. “Then one day Steve Smith came up and had a look, and said ‘This looks good’. That was the start of it,” says Ben. “My father knew it could be done, but just wanted someone to back it.”

He studied a commerce degree in property valuation and

agriculture at Lincoln University, before spending seven years working as a rural manager for ASB Bank in Canterbury, Hamilton, the West Coast and finally Blenheim. Although he had always intended to return to the farm and vineyard, the move was hastened when his father died in 2007, and Ben joined the partnership with his uncle.

His banking background has been a valuable precursor to life as a farmer and grower, he says. “You get to see lots of businesses and what people do right and wrong and what works.”

He and David still run 8000-10,000 stock units and employ three people on the farming side of the operation, which remains an important part of Tyntesfield.

But his real passion is for the grape industry. “The vineyard is more me

really. It’s a bit more rewarding and I like the process of it. It’s defined seasons and is a bit more manageable from one point, as opposed to the farm.”

The vineyard has enabled a far more viable succession plan and supports two families already, with a third soon to come in, with David’s son Tim returning home.

Ben says joining the board is a chance to get more involved in an industry he loves and wants to see prosper even further. “I want to see things grow nice and steadily and a situation where it’s win-win for wineries, growers and everybody involved. In the past there’s been these peaks and troughs a bit, but hopefully the market is maturing and we can all take advantage of the strong demand that seems to be there.”

New Board Member – Ben Ensor WINEPRESS November 2015 | 9

Hitting the Sweet Spot Wine Marlborough sponsored Wilfred Wong to be a guest judge at the Marlborough Wine Show last month.

SOPHIE PREECE New Zealand wine is at a “sweet spot” on the American market, according to Wilfred Wong of wine.com.

The San Francisco based “extreme researcher”, wine assessor, story teller and social media maven says “younger new wine drinkers” are willing to pay a higher price for interesting wines, like those he’s seeing from our shores.

“It’s in a sweet spot for us. The New Zealand wines that are tracking well now are in the next price channel, rather than the low end pricing. Our average retail is about $35 (USD) a bottle.”

Wilfred was sponsored by Wine Marlborough to be a guest judge at the Marlborough Wine Show last month. He spent much of his time in the province on Twitter, Facebook, Instagram and Pinterest, speaking to a social world of wine drinkers through his instant photos and words.

That’s a far cry from when he joined the wine industry 40 years ago and

10 | WINEPRESS November 2015

discovered it near impossible to find media around it. “You had to go to a library and find it in the back pages of an old magazine or outdated book.

There was no Wine Spectator. No Robert Parker Jr. There was nobody.”

Four decades on, he can tap into a vast readership in moments, and in particular into a growing market of millennials and “iGeneration folks”.

That’s important for Marlborough because those folks are the perfect market for New Zealand wine, says Wilfred. “They all love using smartphones and the chatter of those guys about what good wine is, is via their friends and social media.”

And they are becoming part of a market group looking for a higher level of wine. New Zealand wines are perfect for that positioning, says Wilfred. “They have the quality and interest and are the right kinds of wines. Sauvignon Blanc is way popular for many, many people and especially wine geeks, sommeliers and

the younger new wine drinkers.”

New Zealand Sauvignon Blancs are becoming more specialised, with layers of more interesting wine, he says. “So there are many levels of quality, not just in the everyday entry level. I think that is causing excitement for that group of people.”

While in Marlborough he tried the Brancott Estate Chosen Rows, a Sauvignon Blanc that retails for $80 (USD). “The wine was pretty amazing...

If you bought a great Bordeaux it would be $800. A great Burgundy would be $1000. If you bought a great Californian Cabernet it would be $150. But top level Sauvignon Blanc is affordable for many people and it’s sophisticated.”

The new millennial drinker is not as prejudiced as older generations, who might stick with a safe Napa Valley Cabernet, he says. “It takes a brave person to say ‘I’ll take that great Sauvignon Blanc’, but more and more are doing it.”

When it comes to the market place in the States, Wilfred says Marlborough is active and successful.

“They know how to work a marketplace better than most countries outside of the USA. They know how to tie in with the vendor they work with in California and to meet the right people who are gate keepers. I think they are doing exactly what they want to do.”

Wilfred Wong at Yealands Estate.

The wine.com “storyteller” says his job is to understand the concept a winemaker has sought to capture and see whether it translates to their wine.

Good Sense SOPHIE PREECE The new sensory room at the Nelson Marlborough Institute of Technology’s Blenheim campus is proving a breath of fresh air for students and teachers.

Wine tutor David Hayward says the room, which is designed to ensure optimal conditions for sampling wine, is the best he has experienced in 15 years of teaching.

“This is way, way better than I have had in the past. Not just that it meets the specifications for a sensory room, but that its layout means it can be set up for a seminar or for practical trials.”

A built-in extraction system means that anything odorous – whether compounds or wine aromas - can be drawn out, while optimal white light and a quiet area of the campus ensure all the senses can work at their best.

The sensory room was part of an investment in NMIT’s new Bachelor of Viticulture and Winemaking, and will also be available for hire.

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WINEPRESS November 2015 | 11

VineFacts Newsletter goes National Studying what’s happened in the past can give growers powerful information for the future.

SOPHIE PREECE Nearly 20 years after it was first sent out to Marlborough winegrowers, the VineFacts Newsletter has gone national. The expansion, cofunded by the Ministry of Primary Industries’ Sustainable Farming Fund, New Zealand Winegrowers and Marlborough Research Centre, means that Rob Agnew and Victoria Raw of Marlborough Plant & Food Research now monitor 28 vineyard sites over five wine regions, including additional sites in Marlborough.

As of last month, subscribed growers in Gisborne, Hawke’s Bay, Waipara and Central Otago receive weekly weather data, growing degree-day graphs and seasonal phenology comparisons, as well as heads-up on current issues.

For the past four years, the VineFacts Newsletter has also provided Marlborough growers with predicted flowering dates for Sauvignon Blanc in December, following 50% budburst in October. Rob says work is being progressed to expand the model to be suitable for other regions and more varieties.

In setting the parameters of the expansion, New Zealand Winegrowers wanted to cover at least 90% of the New Zealand Vineyard area and 90% of the varietal mix. They captured about 93% of both with the new area, which

12 | WINEPRESS November 2015

The weekly Vinefacts Newsletter is produced by Rob Agnew and Victoria Raw of Plant & Food Research Marlborough, and published by New Zealand Winegrowers.

includes Sauvignon Blanc, Pinot Noir, Chardonnay, Pinot Gris and Merlot.

Rob says it’s a challenge to collate all the information and to move to the web platform of the expanded newsletter, which has a current subscription base of more than 400. It’s a far cry from when VineFacts – then VineFax - started 18 years ago as an offshoot of a disease management programme, to inform subscribed growers about disease monitoring and spray programmes.

The newsletter continued beyond that programme, and when Plant & Food’s research program moved to focus on Sauvignon Blanc, it began to incorporate grapevine phenology into VineFacts. In 2004, Plant & Food Research, in association with the Marlborough Research Centre and New Zealand Winegrowers, began monitoring five regional Sauvignon Blanc vineyards, says Rob. “We measure bud burst, flowering and then, from pre-verasion to harvest, we measure maturity.”

Being able to look back at seasonal timing over a ten year period gives

growers a lot to work with, he says.

“From a wine company’s perspective, that information is actually quite powerful.”

Winegrower Brian Bicknell of Mahi Wines travels a lot, and says VineFacts keeps him up to date with what is happening on the ground. “It slots me straight back in the region and gives me great information to assess how the season is going.”

Digging a Little Deeper to Understand our Vineyards An ambitious new research project will create a “knowledge network” to help industry understand the impact of vineyard practices on diseases, the ecosystem, pests and vine health over time.

SOPHIE PREECE A seven-year national research project is set to give the wine industry a far better understanding of vineyard ecology and the impacts of vineyard management practices.

Simon Hooker, New Zealand Winegrowers’ General Manager of Research and Innovation, says the $7 million Vineyard Ecosystems research

programme, which began last month, represents a move from “firefighting” issue by issue, to working from integrated knowledge of the ecology of vineyards. “There’s currently a very, very low level understanding of vineyard ecology. So it’s a new area.”

The project has 12 sites in Marlborough and another 12 in Hawke’s Bay,

New Zealand Winegrowers’ General Manager of Research and Innovation Simon Hooker says viticultural management will benefit from greater knowledge and understanding of vineyard ecology.

including some “golden sites” where researchers from Plant & Food will collect intense amounts of information through the nine soil samples collected from each block. In Marlborough, the sites comprise six each of Sauvignon Blanc and Pinor Noir; in Hawke’s Bay, it’s six each of Sauvignon Blanc and Merlot. Additional sites will be

WINEPRESS November 2015 | 13

incorporated for pest or disease specific trials.

In all,Vineyard Ecosystems represents the largest research trial programme ever undertaken by the New Zealand wine industry. Participating companies have signed on for the duration, allowing trial sites to continue for the life of the programme.

Next-generation DNA sequencing developed by Auckland University’s Associate Professor Mat Goddard will be used to cast a light on the ecosystems at play, with PhD student Paulina Giraldo-Perez gleaning genomic information over the seven years of the project (see sidebox, page 15).

“For the first time, I think ever, we’re getting the entire biota of the vineyard mapped out,” says Simon. “The idea is – and that’s why this is a long-term and ambitious project – that you start to build an understanding of how things work. If you make a disturbance here, what implications does it have elsewhere?”

In the past, NZW research has been issue-by-issue based, with pathologists and plant physiologists looking at improving ways to kill or control individual pathogens, such as botrytis, trunk fungi and powdery mildew. By gaining a more integrated understanding of the ecology of the

14 | WINEPRESS November 2015

vineyard as a whole, researchers hope for improved vineyard longevity, better management of pests and diseases and a reduced reliance on chemicals.

The trial blocks are also divided by treatments to assess and compare different management regimes, referred to as “contemporary” for sites using conventional chemical inputs and “future” for sites with low inputs.

“In the absence of information, people tend to come up with information themselves,” says Simon. “We’re coming from a very scientific point of view, with no preconceived ideas.” For example, it might turn out that some chemical inputs would be beneficial for the vineyard, he says. “I doubt that, but it could be an outcome and you have to keep an open mind.”

The programme brings together a range of scientific disciplines, encompassing viticulture, microorganism biology, entomology, pathology, virology and environmental science. It also has a team of statisticians from Auckland University to deal with the “enormous amount of data” the study will produce.

“The idea is to look at the data and start looking for patterns and looking for outcomes so you can start to understand the system. And that’s no mean task.”

Damian Martin, Marlborough Plant

& Food’s Science Group Leader, Viticulture and Oenology, says the programme is essentially nextgeneration experimentation, moving away from single-factor experiments and towards a more integrated view of vineyards.

“It’s a big step forward for viticulture research. People have been trying to get big integrated programmes off the ground, but it’s always been very hard to get the balance between fundamental research and industry relevant shorter term outcomes.”

Vineyard Ecosystems research programme • $7 million over 7 years.

• Co-funded by the New Zealand wine industry, via New Zealand Winegrowers, and the Ministry of Business, Innovation & Employment (MBIE) through its Science and Innovation Partnership programme.

• Developed in consultation with NZ Winegrowers’ Sustainability portfolio and will deliver value to the ‘Protect’ function of NZW research strategy.

• Plant & Food Research and the University of Auckland are the main research providers, but the programme will also involve international collaboration.

Shining a Light on Vineyard Ecosystems Paulina Giraldo-Perez says it’s vital that people start seeing the world as an interconnected ecosystem.

SOPHIE PREECE A vineyard shouldn’t be viewed as a vine and then a leaf and then a bee, says evolutionary biologist Paulina Giraldo-Perez, as she prepares to study the genomics of vineyard ecosystems.

“Everything is connected. And when you mistreat one thing you mistreat the whole system.”

The Auckland University PhD student is working with Associate Professor Mat Goddard on the Vineyard Ecosystems research programme, a seven year study which aims to create a holistic understanding of vineyards and the interconnectedness of their biological communities. “So see how communities change and how those dynamics change between communities. How they compete with each other, but from a genomic point of view.”

The Colombian student started on the project last month, and says her work will ultimately illustrate the differences between contemporary and future treatments of vineyards and the impact of each on the ecosystem.

Plant & Food takes soil samples at around 20cm below the vine and Paulina extracts genomic DNA. She then uses Next Generation Sequencing technologies to read specific “barcoding” regions of the DNA, which will help her distinguish the quantity and diversity of organisms in the samples.

The research is exciting for the young biologist, because it will help teach people to look at ecosystems, rather than just focussing on little pieces of information from a site.

“This doesn’t stay within the walls of the university – now everybody in society needs to start understanding and treating the environment as a system.”

The research programme will provide “context” so people can make decisions based on detailed knowledge and apply the science in vineyard management.

The main focus now is to ensure the systems and technology will provide absolute consistency over the duration of the programme. “We’ll be measuring one thing now, and the same thing in seven years, so right now planning is key.”

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WINEPRESS November 2015 | 15

Generation Y-ine

Marlborough is much more than a one-variety brand, says Villa Maria winemaker Josh Hammond.

SOPHIE PREECE Josh Hammond journeyed to the other side of the world before finding the perfect job 500 metres from home.

Villa Maria’s Marlborough winemaker grew up as the fifth generation of his family on a sheep and cropping farm in Fairhall, which his grandfather deemed too fertile for vineyards. His parents nonetheless converted to grapes in 1999, and 12-year-old Josh, who had always helped with farming, began to work in the vines instead, gleaning knowledge about the industry as he went.

By the time he was in sixth form he’d had enough of labouring amid the rows, and in the Easter holidays worked for two weeks in the Villa Maria winery

16 | WINEPRESS November 2015

instead, plunging pinot, cleaning tanks and loving every minute. Working in vintage was a “fun, full-on time” where he learned a lot and met people from all around the world. “I was used to walking up and down vineyard rows with my headphones on, completely oblivious to what was going on around me. So it was a nice change to work in a team atmosphere that was really lively and interesting.”

It’s something that’s stuck with him in the years since. “That’s what I love about this job. The hype around vintage and everything that goes with it.”

He returned

for more plunging and cleaning in his seventh form year, then went to Otago University to study law and chemistry – the first because he thought he’d like to be a big city lawyer, and the second for a backup career in wine.

He was halfway through his course when he rejected the big city plan, but went on to complete his double degree, including a six month exchange to Prague in his final year. When he finished studying in 2010, the timing was perfect for a northern hemisphere vintage, and he went to Wild Horse on the central Californian coast.

He returned to Villa Maria

The Marlborough Sounds equals Ceviche and Savvy In his interview for the assistant winemaker role at Villa Maria, Josh let slip that he loved to dive in the Marlborough Sounds and to cook in his spare time. Those are handy skills in a hospitable wine company, and he’s often called on to feed visiting guests, which may also mean diving for fresh seafood, or sourcing locally grown lamb. “I think with winemakers you’re always thinking about the flavours and the taste profile of the wine. And that is naturally going to have a close link with food,” he says. “So having a passion for food and wine goes hand in hand for me.”

Here are some of his picks: Match – Ceviche with Sauvignon Blanc “Marlborough has a great reputation for Sauvignon Blanc, but it’s nice to be able to showcase everything else as well.”

Josh will head out to the Marlborough Sounds with a spear gun to get butterfish, then grab some scallops, when in season, and crayfish. He uses lime juice, chilli, flat leaf parsley and seasoning, then leaves it for 15 minutes. A great match is the Templar Organic Sauvignon Blanc. “It has a really nice herbaceous note that balances with the acidity and the richness of the scallops, and with the herbs you use in the ceviche.” for eight months in 2011, then did a vintage in Burgundy working for Domaine Chanson, “an awesome experience”.

The overseas vintages and extended time in Villa’s cellar convinced him that winemaking was where his future lay, so he went to Lincoln University for a Post Graduate Diploma in Oenology and Viticulture. In 2013, Josh returned to Marlborough as Villa Maria’s assistant winemaker, and by the end of that year was production winemaker. This year, as icing on the cake, he came third in the region’s inaugural Tonnellerie de Mercurey New Zealand Young Winemaker of the year 2015 competition.

He says ending up in Marlborough, just a stroll from his family home, has put him in a position to learn from the best in a province he has a passion for.

“Because Villa Maria has the winery here, winery in Auckland, and we have Esk Valley,Vidal and Te Awa, there’s an amazing group of winemakers within the company that you can

Match – Pea and Leek Risotto with Chardonnay “The leeks in the vege garden are looking really good now.”

He says the trick to good risotto is garden fresh produce, good quality parmesan and butter, and a texture that’s not too firm - “you have got to have a good ripple to the risotto.” Match with the Taylors Pass Chardonnay, which just won Champion Wine of the Show at the New Zealand International Wine Show.

Match – Lamb with Pinot Noir Josh likes to butterfly the lamb and slather with olive oil, garlic, rosemary and anchovies, before putting on the barbecue until it’s got char on the outside and is medium rare in the centre. The match is Villa Maria Single Vineyard Southern Clays Pinot Noir. “I think Marlborough Pinot in general is a really nice fruit driven style. Lamb, not being a really heavy red meat, works with an aromatic style of Pinot Noir. The Southern Clays has that, but also has a really nice strong backbone, so has some good depth that carries well with the richer flavours of the lamb.

learn from. I remember sitting in on my first blending session with all these winemakers from around the country, who had come down to taste through the Pinots and give their opinion and put the blends together. I was in awe of the people I was sitting round the table with, because there was so much experience and winemaking knowledge.”

wines can be created, which I think is amazing”. Given he’s come from a family farm and family business, he’s also happy to be working for a family run, New Zealand owned wine company.

Josh’s favourite wines to make are Sauvignon Blanc, Pinot Noir and Chardonnay – “the three varieties that Marlborough does very well” -and he also has a passion for sparkling wine, which Marlborough produces “stunning” examples of. He’d like to see an increased focus on those varieties. “Then we’re not just a one variety brand, we are a region that produces multiple good quality wines.”

But Marlborough also has to concentrate on producing quality Sauvignon Blanc. “We have to ensure we look after that brand – brand Marlborough and Marlborough Sauvignon Blanc – and on the back of that, we can keep building those other varieties.”

“That’s what I love about this job. The hype around vintage and everything that goes with it.”

The size of the company gives him insight into the variety of fruit profiles throughout the province. Single vineyard Sauvignon Blanc is an amazing illustration of what the region has to offer, “because you can see, even just within pockets of the Wairau Valley, what completely distinct and unique

WINEPRESS November 2015 | 17

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All Shook Up Mechanical thinning can reduce botrytis risk without reducing crop loads SOPHIE PREECE Viticultural advisor Mark Allen says it’s time for growers to consider whether they will use mechanical shaking after fruit set, to reduce the risk of botrytis. He says the past two years of working trials have shown that a light shaking, with no reduction in fruit, can significantly reduce the disease risk. “In both 2014 and 2015 I had the same reduction in botrytis, regardless of whether it was a heavy setting or a light setting.”

His work follows on from a trial set up five years ago, which bore unexpected fruit, with significant and unexpected reductions in botrytis. The Mechanical Shaking trials, funded by New Zealand Winegrowers and MPI and conducted

by Plant & Food Research, were set up as a potentially cost-effective method of fruit thinning in the period between fruit set and pre-veraison – usually between the first week of January and early February.

Mark was project manager for the trials and for the past two years has worked to translate the research into vineyard operations, by collecting data from 100 sites around New Zealand, in cooperation with a number of wineries, individual growers and harvesting contractors. He says the most significant outcome of shaking the canopy was the reduction in botrytis by at least 50%, regardless of the harvester settings.

None of the sites had a higher botrytis level than the control sites, which had

a standard conventional botryticide program. “And because the treatment is cultural not chemical, it enhances resistance management strategies as well promoting the principles of Sustainable and BioGro grape growing practices.”

The initial trials established a range of harvester settings based on ground speed, beater speed, beater positioning (one set on the trunk and one or two sets in the canopy above the fruit zone) and harvester type, which determined how much crop could be removed.

In 2014, with exceptionally high crop loading, researchers discovered that 25% to 30% crop reduction was the maximum that could be achieved. In that year the harvesters were set up to reduce crop with a ‘heavy’ setting, and in 2015 the harvesters were set up with a ‘light’ setting with no crop reduction.

Mark says further scientific research is required to fully understand all the mechanisms at work. However, it is clear that shaking is an efficient way of removing floral trash, and more effective than blowing with a collard or custom built fans, he says. “There is a strong correlation between the amount of floral trash trapped within a bunch and the level of pre-harvest botrytis.

Mechanical shaking removes at least 70% of floral trash.”

The mechanical shaking also impacts on bunch architecture. “With heavier harvester settings set up to reduce yield, small berries and shoulders are shaken off, which results in a looser bunch and smaller berries. With light harvester settings the impact on bunch architecture is far less.” The trials also showed an impact on berry skin thickness, because the combination of hitting the trunk and the canopy causes some trauma. “This can be seen as the growing tips temporarily wilt after shaking.”

Mark says with heavier settings there is an instant delay in cell division and berry sizing, which in turn leads to thicker skins and a greater resistance to botrytis.

“With the lighter harvester settings the impact on berry size is less noticeable.”

WINEPRESS November 2015 | 19

Fig. 1

Fig. 2

Fig 1: This photograph taken on the day of harvest 6/4/15, compares 20 bunches. The control only has three bunches unaffected and the “light shake” has 11 bunches unaffected, or a total infection reduction of 50%.

Fig 2: This photograph shows the residual trash left in 20 bunches after the two treatments. Mechanical Shake and Collard on the left compared to Collard only as a control on the right.

The Mechanical Shaking is more effective at removing trash than the Collard.

Fig 3:Vintage 2014 comparing 50 bunches - control on left (12.3% total infection) and mechanically shaken on right (4.4% total infection). In this

incidence the mechanically shaken fruit would not have required any hand thinning, whereas the control would have needed 10 bunches removed at a cost of 0.18c/vine or $400/ha, plus a loss in yield of at least 1.0 kg/vine or 2.2 tonnes/ha x $1,800/t = $3,960/ha.

On an average sized vineyard of 20 hectares this would equate to a loss of $79,200 which potentially could have been saved by an $8,000 investment in mechanical shaking.

Fig. 3

For further details and information contact Mark Allen 021 431 456

For more information check out the New Zealand Winegrowers Fact Sheet – Mechanical Thinning:Why, What,When and How on nzwine. com

Mechanical Shaking - Some Key Questions Should I mechanically shake just to reduce botrytis and not yield?

Mark says it is impossible to predict the likelihood and degree of pre-harvest botrytis, but you could be “reasonably certain” that whatever the infection level is, shaking will on average be 50% more effective than a botryticide spray program. He says that unlike a spray program which can be limited by wind, efficacy and timing, mechanical shaking can be carried out in virtually any conditions. A Pinot Gris trial site in Hawke’s Bay in 2012 was given a “heavy” shake in the rain after the pre-bunch closure spray had been applied, and still saw an 80% reduction in botrytis, he says.

“However, we don’t recommend shaking in the rain to be ‘best practice’ as the floral trash falls out freely when it is dry.”

20 | WINEPRESS November 2015

Is mechanical shaking with a ‘light’ shake to reduce botrytis cost-effective?

Mark says a light shake just to remove floral trash and not yield enables the harvester to travel faster with reduced beater speed. The maximum contract rate should not exceed $100/km, which averages $400/ha or 0.18c/vine.

At $1,800/tonne this equates to 220 kg/ha or 100 gms per vine or a total of 4.4 tonnes on a 20 ha vineyard.

In a perfect season with no botrytis, “which statistically happens only 20% of the time”, mechanical shaking would not be cost-effective. Nor would it be cost-effective if the level of infection remained below the winery’s threshold of between 3% and 5%. He says it would therefore be fair to assume that 80% of the time, particularly in blocks that are historically susceptible to botrytis, mechanical shaking becomes a cost-effective method of botrytis control once more than 100gms per vine has to be removed by hand as shown in Figure 3.

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WINEPRESS November 2015 | 21

Science and Wine The impact of yeast on wine flavour has been quantified by a new study receiving international attention.

SOPHIE PREECE Seeing fundamental science translated into commercial output is something Sarah Knight loves about her work.

That and the opportunity to play with “crazy little critters” called yeast.

The Research Fellow from Auckland University’s School of Biological Sciences recently had her paper on the influence of regional yeast populations on a wine’s aroma and flavour published in Nature’s Scientific Reports. “They are contributing to the regional profile of the wine. It’s not the be all and end all – obviously climate and soil play a massive role as well, but it’s really interesting to understand that yeast is a component of this,” she says.

Saccharomyces cerevisiae are the main yeasts that ferment juice into wine, and previous work by Sarah and Associate Professor Mat Goddard showed differentiation of the yeasts across six different regions. That “epic experiment” in 2011 required them to collect samples from Hawke’s Bay, Martinborough, Nelson, Central Otago and Marlborough’s Awatere and Wairau Valleys, two weeks before harvest.

That was a “logistical nightmare” but gave them a good understanding of the genetic diversity of the yeast. It also showed migration of yeast across the regions “which suggests that the fruit that is getting moved around by the industry is actually transporting these yeasts”, says Sarah.

The new paper has taken the research a step further, by looking at the individual 22 | WINEPRESS November 2015

Research fellow Sarah Knight says Marlborough’s topography and climate play a major role in the region’s unique wine, but its yeast is all part of the package.

representatives from each of the populations to see whether the flavours they create in the wine gives a regional effect as well. Sarah says it’s well known that wines from different places have different characteristics and traditionally that has been thought to be an effect of the topography of the soils, the climate and wine styles. “But we also know these microbes differ between regions and it’s the microbes that are creating a lot of the flavours. So it seems natural to think that maybe the microbes are also contributing to this distinction.”

To test the idea they took a standard juice that was sterilised and “knocked out all the background noise” that might be influenced by climate and soils. They then took six individual Saccharomyces cerevisiae yeasts from each population and fermented them

in the standard juice so any differences could be put down to the yeast itself.

The team analysed the concentrations of 39 different compounds known to be derived from yeast during the fermentation process, impacting on the flavour and aroma of wine, and found that 29 of those compounds varied depending on which region the yeast originated from. “What we found was that yeast from the same region had much more similar chemical profiles than yeast from different regions,” Sarah says. “We were seeing a significant effect of the regional yeast on the flavour of the wine.”

The paper has received global attention, raising the exposure of New Zealand wine and of the “fantastic research” supporting the industry, Sarah says. “It adds to the quality of the story of our

wine as well.” Plant & Food Research Science Group Leader,Viticulture & Oenology, Damian Martin, says New Zealand has a reputation for delivering wines with unique flavours that are recognised by global consumers for their novelty and high quality. “Understanding how these flavours are influenced by growing region, environmental factors and vine management techniques will provide winemakers with tools and technologies to capitalise on this knowledge and maintain New Zealand’s position as a premium winemaker.”

Sarah visited Marlborough in October to work on the Lifestyle Wines Partnership Programme, which is aimed at positioning New Zealand as the world’s top producer of high-quality, lower alcohol and lower calorie wines. She’s enthusiastic about the research programme, which is led

by New Zealand Winegrowers and cofunded under the Ministry for Primary

Industries’ Primary Growth Partnership (PGP). “The quality we have seen and what the winemakers are producing is just fantastic. It’s a really exciting project.”

“We were seeing a significant effect of the regional yeast on the flavour of the wine.”

Sarah Knight.

Her role is to work with yeast, and with different combinations of yeast, to try and reduce the final alcohol of the wine. It’s interesting stuff that allows her to play around with what she describes as crazy little critters. “They do so many whacky things with their metabolism…

We can manipulate them and do all

sorts of things with them.You can test so many theories on them,” she says.

“Scientifically I find it very interesting.

It’s quite fundamental science but it’s got this really neat commercial output, so you get the best of both worlds.”

Sarah says the collaborative approach of the New Zealand wine industry makes research much easier. “We’re not fighting competitive winemakers who are hush hush. They really like to talk about what they are doing and it makes our job so much easier. We can move forward so much faster.”

Sarah’s report “Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir”, is available to read online at www. nature.com/articles/srep14233

WINEPRESS November 2015 | 23

Preparing for El Nino With the right approach, including water conservation and canopy management, 2016 could add to a string of great vintages, say two of Marlborough’s leading viticulturists.

The threat of another El Nino year comes as no surprise to Cloudy Bay viticulturist Jim White, who grew up in south eastern Australia.

He says the 1982 drought “burned into your memory as a child” and weathering numerous droughts as a viticulturist has made him highly conscious of water security. “I think the chickens are coming home to roost as a region here, as people come to realise that water is not the bottomless pit of resource they thought it was five or ten years ago.”

When he first arrived in Marlborough in late 2010, having come off the back of a decade of drought conditions in Australia, Jim asked where the company’s Mustang Vineyard dam was in the Brancott Valley. When told they were confident the river would always supply, he

immediately put a dam in the budget, “and the reality is looking like we need it now”.

to drought conditions on the east coast of the South Island. Jim and his team are taking pre-emptive moves, by conserving water for the growing season and making sure they can maintain vineyard health and cropping levels, “maximising the benefits of what could potentially be a good growing season, albeit short on water”.

For the first time in many years, they have cultivated every second row in some blocks to reduce evapotranspiration. The company’s normal technique is to leave the soil undisturbed, but with less competition from other plants, any rain they do get will be more available to the vines, he says. “The particular focus is in the Brancott, where we’re relying on Southern Valleys (Irrigation Scheme) and we don’t have a huge amount of backup water.”

Last year the scheme was off for about six weeks, and this winter Cloudy Bay brought in surveyors to create plans for “a relatively large storage dam” to secure water supply for the Mustang. A dam on another vineyard “paid us back quite handsomely last year”.

Jim says if well managed, the dry year could reap rewards, with less disease risk, apart from powdery mildew, which can become more of a challenge. If the season is hotter than usual, he will use canopy management to protect

“I think the chickens are coming home to roost as a region here, as people come to realise that water is not the bottomless pit of resource they thought it was five or ten years ago,” Jim White, Cloudy Bay Wines.

24 | WINEPRESS November 2015

NIWA is predicting a strong El Nino event this summer, which could lead

Cloudy Bay Viticulturist Jim White.

fruit over the ripening period, “and as long as we can ensure things don’t ripen too early, we should make some really, really good wine out of them.”

Jim has been doing a lot of back vintage tastings of Cloudy Bay Sauvignon Blanc for the company’s 30th anniversary, and says one of the best was from 1998. “They are talking about that season being the last time we had such strong El Nino impacts, and that wine looks fantastic now.”

The viticulturist responsible for that “fantastic” Sauvignon was Ivan Sutherland, now of Dog Point wines. Looking back at 1998’s cracker El Nino, he says growers leaf plucked far too much, and a lot of the wines of the year lacked vibrancy and lifted aromatics, because of very low acidity levels. “We didn’t do that at Cloudy Bay, and I’m still not big on too much leaf plucking. It’s about getting the right leaf to fruit ratio in a more natural state with the cropping balance.”

In a tough year canopy management becomes very important, he says. “You do an analysis near harvest to look at the compositional balance of the fruit - the relationship between pH, acidity and brix but James (Healy) and I always pick on taste.”

Ivan says 1998 was the hottest year on record and 2001 was the driest, but there’s been a lot of learning since those years, particularly around canopy management and water supply. In the

wine industry, you are better with a lack of rain than too much, providing you have the underground water or above ground storage, he says. “I think that’s been one of the unique advantages of

“In the wine industry, you are probably better with a lack of rain than too much, providing you have the underground water or above ground water storage.” Ivan Sutherland, Dog Point Wines Marlborough. Obviously it is climate, the soils, and the readily available underground aquifer water, although there are now areas where this is becoming increasingly under pressure.”

Given the massive expansion of the industry, the Southern Valleys Irrigation Scheme has been an “absolute godsend”. While the water storage component was ditched due to perceived prohibitive cost at the time, there’s been an encouraging subsequent trend towards on-farm storage in the Southern Valleys area, he says.

Water scheduling has also helped over the years - “monitoring the soil moisture deficit and irrigating

according to need, rather than a gut feeling or out of habit”. But greater attention needs to be given to soil moisture. “I still believe there’s a gross wastage of water and far too much going on. It’s unnecessary and people are just growing foliage.”

Damian Martin, Marlborough Plant & Food’s Science Group Leader,Viticulture and Oenology, says growers have many more tools with which to mitigate the impacts of El Nino these days. In 1998 he was working for Corbans as National Viticultural Manager, and would regularly travel to Marlborough’s Stoneleigh vineyard. “At the time we were really excited because the Sauvignons were getting to 23 or 24 brix, but when it came down to it, the aromatic intensity had come and gone by the time we picked them.”

There was lots of learning in that year, he says. “Now they’re picking on acidity more than sugar in warm years.

We’re a bit wiser.” Weather forecasting is better, many people have a better supply of irrigation water than they had previously, and they are monitoring their soil moisture much more closely.

He says it’s too soon to be confident there’ll be an El Nino to match the 1998 season. “There’s a fair bit of water to go under the bridge yet – or not as the case may be.”

What To Expect If El Nino follows the same pattern as in 1972-73 and 1997-98, there’s likely to be higher than average temperatures at some stage in the next three months. In the October 8 VineFacts Newsletter, Plant & Food’s Rob Agnew said NIWA was predicting average to below average temperatures from October to December 2015, while at the same time comparing the current El Nino pattern with 1997-98. However, Rob points out that the 1997-98 season brought warm temperatures from October to December 1997 and hot temperatures from January to April 1998.

“While temperatures are not predicted to be warm this season, it is mindful to be prepared for what could come if winds are more from the north west, rather than from the south west as predicted. If the weather turned out to be warm and dry in the next few months, then canopy management may need to be adjusted to leave more leaves covering the fruit.”

The report says the commonality between the very strong El Nino conditions of 1972-73, 1982-83 and 1997-98, is that virtually all months in each season received below average rainfall.

WINEPRESS November 2015 | 25

The Block – Clayvin Vineyard As part of a series on some of Marlborough’s unique vineyards, Sophie Preece talks to Kurt Simcic about Clayvin, organics and premium wine.

Kurt Simcic stands at the top of Clayvin vineyard, looking down over vines that shocked many when they were planted 20 years ago, but have been synonymous with quality ever since.

This unique block in the Brancott Valley, with its low fruiting wires, dense plantings and old vines, was one of the reasons he took on the role of Organic/Premium Viticultural Manager at Giesen Wines a year ago. “It’s an amazing vineyard with this rich history in Marlborough. It’s cool to be involved in that.”

Mike Eaton established Clayvin back in

26 | WINEPRESS November 2015

1995, with rows 1.6m wide and plants 1.2m apart, on low fruiting wire held by little posts. “Back then everyone would have gone ‘What the heck is he doing?’” says Kurt. “He took what he had learned from Europe and did it in Marlborough, and that’s why Clayvin is unique. These vines are turning 20 this year so they have a very established root system. Once you have old vines everything comes into balance in terms of canopy and yield, and their root systems look after themselves.”

Kurt looks for a yield of 1 to 1.1kg per vine, because there are more than 5500 vines per hectare.

“All our premium stuff is cropped around that 5-6 tonne a hectare. That means we get the flavours we want, and the fruit concentration that gives you something special in the wine.”

Because of the hillside and undulation, there’s a great deal of variation in growth and ripening across the

block, and his teams handpicked Clayvin more than 30 times last year.

“Taking five rows here, a ridge up there, and one end of a row at a time.” It makes it interesting for the winemakers as well, he says. “They keep those batches separate and we are able to follow them through. If you treat it like that - and that’s what Giesen are prepared to do – you get every little part of this block at its best.” The effort involved makes for stand-out wines, he says. “People might see it as slightly crazy, but it’s because of their passion to produce something really cool that they’re doing this.”

Giesen sourced Clayvin fruit in 2011, leased the vineyard from 2012 and bought it in January this year for their Single Vineyard Clayvin Series. They still supply fruit to Fromm Winery, which is known for its Clayvin wine.

Kurt plans to enhance the vineyard using organic and biodynamics practices, with some key biodynamic sprays, chickens and cattle to be introduced over the next year. “I think it’s really going to thrive with that. It’s been organic for a very long time and the past owners have already done a lot of biodynamic here. But we need to put in systems for ourselves.”

He says Giesen has been “really forward thinking” with its premium wine programme, which uses organics not because of the label, but because the intense viticultural practices allow the land, and the wines, more expression.

“It’s all the work we do to make it a premium wine. It’s the handpicking – a huge cost as opposed to machine harvesting. It’s the shoot thinning, the

bunch thinning, the colour thinning, and the cutting shoulders off.”

In a dry year, as threatened by this year’s El Nino warnings, organics can prove itself even further, with vines either watered seldom or not at all, to promote deep sinking of their roots. “If you think of watering, try and replicate rainfall rather than watering for the sake of it. So give the vine a big drink.

Then you’re not manipulating them too much, and you’re getting as natural an expression from the vineyard as you can. That’s really important and we see that in our wines in the single vineyard range. They all express something different.”

He’s been in viticulture for 20 years and in organics for eight. “I didn’t see a need for it when I first started, but I’ve become greener over time, especially after having a child. I moved back to Marlborough and started questioning the chemicals we were putting into the ground and the longevity of vineyard sites. Our kids might end up in this industry and you want the vineyards to be in good health, and the land to be in good health.”

His other blocks include Stump Creek and Old Dillon’s Vineyard, where 20 year old Sauvignon Blanc vines have been converted to organic. “They are probably becoming less productive, and some people think less productive, less desirable. But for us the flavours are so much better. For our premium brands we crop them extremely lightly, so organics is not an issue. In fact it’s helping us control the yield.”

In contrast, The Ridge Block in Fairhall

was developed by the Giesen brothers in 2010, and has been organic from the start. ‘It’s really innovative,” says Kurt. “Most people would plant and develop conventionally and then go through a three year conversion to make it organic.”

Vineyard Update Kurt sows oats between rows in October, early enough that there’s moisture in the ground for them to take, and late enough to ensure they’re not up before the frost risk has passed.

That’s particularly important with low wires on the Clayvin and Ridge blocks. “They’re 600mm off the ground, and Kurt manages his organic blocks it’s much closer to that cold with a single vine focus. “You have to air if there’s a frost risk. If we spend time in the vineyard to do that have bare ground it releases the successfully.” heat that’s stored up through the night. It’s another tool that helps.” The oats provide organic matter low wires. “Clayvin and the Ridge back into the ground and have a root are unique in the fact that everything system that works on the soil and keeps is close to the ground. So Phacelia, it friable. which is classically used for beneficials, He also adds plants like clover, with grows a little bit too tall and a bit too nitrogen fixing properties, and sows vigorously for our low plants.” This flowers at the end of October, timed to year he’s looking more at alyssum and bloom just when he needs them. “You buckwheat, which are less dense but want them to be really active pre bunch won’t interfere with the fruiting zone. closure - around the bunch set time Developing even better organic tools because the parasitic wasp will come in is an important part of the industry’s and eat the leaf roller caterpillars that innovation, for the good of the wine, are in amongst the bunches.” and the environment it relies on. “It’s Each year he learns something new so important that we take a little more about the beneficial crops, such as the care of this land, and the best way to do problem of tall plants on vineyards with that is naturally.”

WINEPRESS November 2015 | 27

Partnership Potential A business delegation to Ningxia in September helped to show China that New Zealand, and Marlborough in particular, make a contribution to the global wine industry.

CATHIE BELL China’s premium wine-growing area could become a sister city for Marlborough, with growing ties between winemakers and associated businesses.

An exploratory business delegation to Ningxia in September, including representatives from the Marlborough District Council, Marlborough Research Centre and four wine industry businesses, has opened the way to broker new business relationships between the regions.

The Chinese wine industry is still in its formative stages, and participants on the delegation say Ningxia has many similarities to Marlborough 20 years ago, but is developing rapidly. It is now the fifth largest grape-growing area in the world, with plans to double its size in the coming decade. “There is

28 | WINEPRESS November 2015

no questioning the challenges involved in establishing brands in China,” says VinWizard’s Bob Richards of the trip.

“However, the enormous potential fully justifies the focus.”

Although the visit was primarily for familiarisation, Marlborough wine equipment supply company Vitis made a significant sale of winery equipment, and chief executive Cathy Robinson expects to sell more in the coming months, having now set up supply outlets in Ningxia. The trip has been beneficial in helping her build markets for the cellar tools, laboratory and other winery equipment her company sells, she says. It was also useful in providing greater understanding of the growth and potential of the Chinese wine

market and how Marlborough related to that.

Businesses such as hers could benefit by supplying equipment and knowledge needed by the Ningxia industry, while Marlborough’s wine industry and other associated businesses could train winery staff and provide wine analysis. “The wine industry is a global one, and we need to be open and willing to take part in it. China is already a big part of that global industry and has plans to get even more important.” Cathy says that having the Council as part of the delegation helped foster partnership possibilities with the Chinese authorities.

Having travelled through Ningxia and seen the vast areas being prepared for

Marlborough Research Centre chief executive Gerald Hope says vintage staff exchanges are a key area for building links between Ningxia and Marlborough.

planting, Bob Richards says there is little doubt that ongoing improvements in viticultural and winemaking practices would quickly result in wines worthy of international comparison, and those results would accelerate levels of domestic consumption. “China is no longer focused solely on European suppliers for their winemaking infrastructure and knowledge. They appear open to technology and ideas from any company willing to invest time and money in the area.

The manner and speed in which the industry is evolving means mistakes will be made but opportunities will also arise.”

The potential for the VinWizard control technology is significant, he says. “The challenge will be educating winemakers

and owners on the importance of temperature control for both wine quality and cost of production.” A request for a system quotation has been received as a result of the Ningxia trip and he plans to make another visit there.

Marlborough Research Centre chief executive Gerald Hope says vintage staff exchanges are a key area for building links between Ningxia and Marlborough. Table wine is less than 2% of the alcoholic beverage market in China and from discussion with long time expat wine distributors based in Beijing, the preferred beverage style for younger wine drinkers was for white varieties, not red, and wines that are fruity and pure.

“The future for Sauvignon Blanc in

About Ningxia Ningxia province is about 800 km west of Beijing and its wine industry has been growing rapidly since the 1990s. It has 34,000ha in grapes, compared with Marlborough’s 23,000ha of vines, and is now the fifth largest grapegrowing area in the world, with plans to double its size in the coming decade.

It focuses mainly on red wine blends, with a small amount of Chardonnay and Italian Riesling.

this market was not discussed, however from feedback the likelihood of a Marlborough style wine being grown is unlikely. Whichever way you assess the China market, there is a huge volume gap to be filled if drinkers switch to healthy lower alcohol wines based either in Ningxia or sourced from regions such as Marlborough. “ The other businesses on the trip were WineWorks and Viscosity.Viscosity winemaker David Tyney is working in Ningxia on the current vintage now. * Cathie Bell is the Marlborough District Council Economic Development Officer, and accompanied the recent delegation to Ningxia, to explore the potential for a future regional friendship agreement between Marlborough and Ningxia’s provincial government. She says Marlborough has a good reputation with those in the Chinese wine industry and there appears to be genuine interest in the potential for mutually beneficial exchanges.

WINEPRESS November 2015 | 29

Snapshot of a Photographer Not everyone can bring drama and desire to a bunch of grapes. Sophie Preece talks to Jim Tannock about years of framing the wine industry.

SOPHIE PREECE Jim Tannock has been putting Marlborough’s wine industry in the best possible light for the past eight years. That’s meant countless pre-dawn outings, waiting in the bitter cold for a low light to bring drama to his image.

“First thing in the morning you get the colour saturation and that’s when you get shadows that are revealing. That’s when landscapes get sculpted.”

Jim’s beautiful wine images, from unfurling green buds in an empty vineyard, to gleaming steel tanks during a bustling vintage, have been seen around the world. His profile shots have captured some of the region’s best known faces, and his beautiful landscapes - uniform vines, sculpted hills and big arching skies - have surely tempted many to Marlborough.

The works provide photo libraries for several wine companies and, thanks to Jim’s generosity, have ensured stunning covers for Winepress for eight years solid.

30 | WINEPRESS November 2015

The power of his images is partly down to what he calls emotive lighting.

“It’s something in that it evokes an emotional response from the viewer. A photo has to bring the story, bring the emotion and bring the desire.”

In recent years he has also been working in video, documenting the stories of winemakers for individual companies, as well as in a series for the regional brand Only Marlborough, on behalf of the Marlborough District Council and Wine Marlborough. He says the medium allows him to capture more than the “contemplative” moment of a photo. “With film, in 30 seconds or a minute, you get a great feel for the personalities behind it. They get to tell their story.” His videos includes aerial footage from the Marlborough Sounds to the east coast, via the valleys of the Wairau, Waihopai and Awatere Valleys, providing an evocative snapshot of the region.

Many of the same attributes of his

Jim Tannock’s cover photo, of phaselia growing amid the vines, was shot in 2012.

“I’ve used filters to emulate the barrel distortions of a toy Diana camera and Fuji Velvia film to capture the shimmering greens of summer.”

photographic work are brought to the moving footage, with lighting, framing and drama still required to evoke an emotional response. “I want a photo, and a film clip, that takes you somewhere.”

While the wine industry is a major client, Jim also works on his own exhibitions, such as Omaka Wow Wow, a reimagined World War battle over Marlborough, and as a sponsor of the Marlborough Book Festival. When he’s not working on them, he’ll be found with his band, his daughters, or working on a new portrait project.

To see more of Jim’s work, go www. jimtannock.co.nz/gallery

The Méthode Match SOPHIE PREECE Dave Anderson is busy pondering the aesthetics, flavours and layers of the forest floor. That’s one of the briefs he’s been given for this month’s Méthode Marlborough dinner, where a five course meal will be matched to ten sparkling wines, from the light and refreshing to aged and complex.

He says the composition of each dish begins with talking to the winemaker about the flavour profiles they see in their wines, including “some quite indepth scientific discussions”. Dave then works to translate that to the plate by tasting the wines, putting together some “conceptual dishes” and bringing the flavours together to see how they work.

“The way I approach it as a chef is that I will look for those flavour profiles and try to match them with a wine, but I’m also look at textures, and something that’s aesthetically pleasing on the plate.

I also have the challenge of seasonality.”

He starts with a base flavour which, in the case of the forest floor description, was the earthiness of mushrooms. “But you don’t just want mushrooms on a plate. I need a protein, so think maybe

some duck.” From there he searches for a soft texture to run alongside, and in this case hit on a rich and mellow duck parfait, in perfect colour tones for the dish. Then crisp fried leek, browned up to represent a forest floor, provides another colour, texture and flavour. Devising the perfect dish for wine is a bit like composing a It’s part science and song, says Dave Anderson of Essence. “You have a base line and then melodies and harmonies coming together in one.” part art and you have to be in the right mind set to do it, he says. “It’s probably easy to fall on wine complement each other so as a some of the usual combinations that chef you are challenged more and more people come to when they talk about to have something creative, something flavours, but what we are trying to do is different.” something different that incorporates a feel of Marlborough as well.”

The Méthode Marlborough dinner is on The perfect degustation is a journey November 21 at the Omaka Aviation that begins with a startling course and Heritage Centre. For more information go ends on a sensory overload. “People are to www.methodemarlborough.com highly educated about how food and

WINEPRESS November 2015 | 31

NZW Export News August 2015 Key Points • MAT August 2015 export value is $1.456 billion, up 9% on the previous year.

• MAT August 2015 exports are 205.4 m. litres, up 8% on the previous year; packaged exports are +3% for the period and other exports are up 21%.

• Average value MAT August 2015 is $6.97 per litre unchanged on the previous year; packaged export value is $8.47 per litre up 4% on the previous year.

NB: WECS, which is the source for volume data in this Report, moved to a different software system in October 2014. This has affected the data in this Report. Going forward the new software will deliver better alignment with the Statistics NZ value data as WECS data will now record the date of shipment from NZ, not the date of certification. Short term and unavoidably this means, in comparison to previous data, MAT August exports are understated by 3.6 m. litres, all of which is packaged product. In the Report reference to ‘adjusted WECS data’ means the data includes this 3.6 m. litres Total Export Volume & Value • MAT August 2015 total value of exports is $1.456 billion, up 9% on the previous year.

• Total value of YTD August 2015 exports is $258.9 m. up 14% on August 2014.

• Total value of August 2015 exports was $144.9 m. up 16% on August 2014.

• MAT August 2015 exports are 205.4 m. litres, up 8% (15.9 m. litres) on the previous year. Based on adjusted WECS data, exports are 209.0 m litres up 10% (19.5 m. litres).

• YTD August 2015 exports are 35.8 m. litres, unchanged on the previous year.

• August 2015exports were 20.2 m. litres up 1% (0.3 m. litres) on August 2014.

Export Value per Litre All wines • August 2015 average value was $7.20 per litre, up 13% from August 2014.

32 | WINEPRESS November 2015

• August 2015 average value is $7.38 per litre.

• MAT August 2015 average price is $6.97 per litre, unchanged on MAT August 2014.

Packaged wines • Excluding unpackaged wine from the data, the August 2015 average value was $8.82 per litre, up $1.20 per litre (16%) on August 2014.

• YTD August 2015 average value is $8.86 per litre, • MAT August 2015 the average price is $8.47 per litre, up $0.34 per litre (4%) on MAT August 2014.

• MAT August 2015 prices are up 14% to the USA, 5% to UK, and 2% to Canada but are down 2% to Australia.

Export Volume by Country of Destination • In August, for the major markets, exports were up 26% to the USA, but were down 4% to the UK and 3% to Australia. Canada was down 7% for the month, while performance of other markets was mixed, with the best performer being Netherlands.

• YTD August exports are up 26% to the USA, but are down 1% to the UK and 17% to Australia. Canada is up 9% for period, while performance of other markets is mixed, with the best performer being Singapore.

• MAT August 2015 growth is led by the USA +14%, with UK +10% and Australia +3%. Canada shipments are +11% for the year. Performance of other tracked markets is mixed with Netherlands the strongest performer +30%.

Export Volume by Packaging Type • Exports of packaged wines MAT August 2015 are 135.9 m. litres up 3% (3.8 m. litres) on the previous year and are 66.2% of total export volume. Based on adjusted WECS data, exports are 138.8 m. litres up 6% (7.4 m. litres).

• MAT August 2015 packaged exports are led by USA +13% (4.2 m. litres) • YTD August 2015 packaged exports are 23.6 m. litres, up 4% on August 2014.

• August 2015 packaged exports were 13.2 m. litres, up 6% on August 2014.

• Other (non-packaged) wine shipments MAT August 2015 are 69.5 m. litres up 21% (33.8% of export volume). Non- packaged shipments growth is led by Australia (+31%).

• YTD August 2015 non-packaged shipments are 12.2 m. litres, down 7% on the previous year.

• August 2015 non-packaged shipments were 6.9 m. litres, down 6% on August 2014.

Exports by Variety/Style • In August 2015 Sauvignon Blanc exports were 17.6 m. litres, up 1% from the previous year, accounting for 87.2% of export volume. Of the Sauvignon Blanc exported in August, 9.0m litres was from Vintage 2014 and 8.5 m. litres was from vintage 2015.

• Performance of other styles was mixed in August with the best performer being Cabernet & blends.

• YTD August 2015, Sauvignon Blanc shipments are 31.0 m. litres up 1% from the previous year. Performance of other styles is mixed with Pinot Noir +12% a strong performer.

• MAT August 2015, Sauvignon Blanc shipments are 177.9 m. litres up 10% from the previous year. Performance of other styles is mixed with Pinot Gris +7% performing well.

• Production of Sauvignon Blanc in 2014 is estimated to have been 231.1 m. litres, 36% up on the previous year.

Shipments of vintage 2014 Sauvignon Blanc since release are 191.8 m. litres or 83% of estimated production.

Shipments of vintage 2015 Sauvignon Blanc currently are just 12.8 or 7.9% of estimated production.

Exports by Winery Category • August 2015 export growth was led by the medium wineries +4% with the large wineries +1% and the small wineries unchanged.

• YTD August 2015 small wineries are +1% with the large wineries +2%; medium wineries are -5% for the period • MAT August 2015 growth is led by the small wineries +34% with the medium wineries +3%; large wineries are +5% for the period.

Lex Thomson B.Vit & Oen.

McAlpines Roundwood Limited

is available to assist the winegrower.

Services include: • Viticulture consultation and vineyard management.

Suppliers of

Quality Roundwood

• Spray plans • Pest and disease monitoring.

• Assistance with SWNZ scorecards, audits and the associated record keeping.

Contact:

Grant Cathcart

• Irrigation audits.

• Yield assessments.

• Fruit maturity sampling.

Phone 03 313 8339 Fax 03 313 3767 Mobile 021 511 460

Visit www.vitpractice.co.nz for details about our full range of viticulture services.

Ph: 021 230 2348.

Email: lexthomson@vitpractice.co.nz

14

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9/2013 WINEPRESS

The Official Magazine of Wine Marlborough

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World’s Best World’s Grapes?

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After a stunning run of success in recent wine competitions,

After a stunning success infor recent wine competitions, After a stunning runofofthe success recent wine competitions, including takingrun home Trophyin World’s Best Sauvignon including taking home theTrophy Trophy for Best Sauvignon including taking home the forWorld’s World’s Best Sauvignon Blanc at the 2015 International Wines and Spirit Competition Blanc at the 2015International International Spirit Competition Blanc the 2015 Wines and Spirit Competition in at London, demand is growing.Wines We’reand seeking new supply in London, demand isgrowing. growing. seeking new supply todemand share in is our success. We’re If you take pride in growing in partners London, We’re seeking new supply partners to share in our success.

If you take pride in growing qualitytoSauvignon Blanc, Pinot Gris, Chardonnay and partners share in our success.

If you take pride in Pinot growing quality Sauvignon Blanc, Pinot Gris, Chardonnay and Pinot from vintage 2016 andGris, beyond, we’re all ears! quality Noir, Sauvignon Blanc, Pinot Chardonnay and Pinot Noir, from vintage 2016 and beyond, we’re all ears!

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Trophy: Sauvignon Blanc International Wine & Spirit Competition 2015 Trophy: Spiegelau International Wine Competition 2015 Champion Sauvignon Blanc New World Wine Awards 2015

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

To have your event included in next month’s calendar please email details to sophie@sophiepreece.co.nz

NOVEMBER 6 6 11 - 13 15 21 21 26 20 – 22 28

Marlborough Sauvignon Blanc Yacht Race – Picton to Wellington “Taste of Marlborough” Wharewaka Function Centre, Wellington November - International Aromatic Wine Competition (Canterbury A&P Show) Toast Martinborough Drylands Inter-winery Tennis Tournament. Entries; reenie702@hotmail.co.uk The Méthode Marlborough dinner - www.methodemarlborough.com Wine Marlborough AGM – MRC Theatre, 3.30pm. Drinks to follow International Wine Law Association Australasian Conference 2015 – Wellington and Blenheim Air New Zealand Wine Awards Dinner - Saxton Stadium, Nelson

DECEMBER 1 5

Regional tasting Air New Zealand Wine Awards – Marlborough The Christchurch/South Island Wine and Food Festival – Hagley Park, Christchurch

JANUARY 31 – Feb 1 NZSVO 2016 Sauvignon Blanc Workshop. Registrations now open, full details available at www.nzsvo.org.nz

FEBRUARY 2016 1-3 2 – 3 4-5 13 19 – 20 21 27

International Sauvignon Blanc Celebration 2016 – Marlborough Nelson Aromatics Symposium 2016 Chardonnay and Sparkling Symposium – Gisborne Marlborough Wine and Food Festival Wellington Wine & Food Festival Brightwater Wine and Food Festival - Nelson The Dog Point/Logan Brown Classic Kiwi Picnic - Blenheim

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WINEPRESS November 2015 | 35

News From Home and Away PGG Wrightson Viticultural Real Estate Update There has been plenty of positive news in viticulture circles in the past two months, which is leading to a strong land sales market heading into the flowering period. With many companies offering higher tonnage and increased prices there is a degree of confidence, however a reluctance of vendors to sell with the prospect of a great season ahead, says PGG Wrightson sales manager Joe Blakiston.

High demand for producing blocks is evident with prices well over $200,000 per hectare being paid and many larger development blocks being sought for planting in the coming seasons.

The question must be where is the land going to come from to fund this growth? That may well be the impetus to head towards the Flaxbourne area.

Small to medium size wine companies are now becoming quite active in the search for production with exchange rates, global trade deals and the Sauvignon Blanc love affair all fuelling the fire.

Marlborough Wine Show trophies • O-I New Zealand Champion Wine of the Show - Villa Maria Reserve Marlborough Pinot Noir 2013 • Marlborough Museum Legacy Award - Stoneleigh Riesling 2007, 2010, 2012 • Wine Competition Ltd Trophy for Lower Alcohol Wine - Clark Estate Block 8 Riesling 2015 • Mantissa Corporation Trophy for Champion Riesling 2015 - The Doctors’ Riesling 2015 • Mantissa Corporation Trophy for Champion Riesling 2013 and older Hunter’s Riesling 2012 • Ormond Nurseries Trophy for Champion Chardonnay 2015-2015 - Villa Maria Single Vineyard Taylors Pass Vineyard Chardonnay 2014

• TNL Freighting Trophy for Champion Pinot Gris - Wither Hills Pinot Gris 2015 • Wine Competition Ltd Trophy for Champion Gewurztraminer Johanneshof Cellars Gewurztraminer 2014 • Winemakers Association of Marlborough Trophy for Champion Sparkling Wine -Deutz Marlborough Cuvee Limited Edition Prestige Cuvee 2012 • Wineworks Trophy for Champion Sauvignon Blanc 2015 - Rapaura Springs Sauvignon Blanc 2015 • Wineworks Trophy for Champion Sauvignon Blanc 2014 - Ara Single Estate Sauvignon Blanc 2014 • The Honey Company Limited Trophy for Champion Sweet Wine - Ara Limited Release Cut Cane Sauvignon Blanc 2014 • Classic Oak Products Trophy for Champion Pinot Noir 2014 Yealands Estate Winemakers Reserve Pinot Noir 2014 • Classic Oak Products Trophy for Champion Pinot Noir 2013 - Villa Maria Reserve Marlborough Pinot Noir 2013 • Classic Oak Products Trophy for Champion Pinot Noir 2012 and older - Villa Maria Reserve Marlborough Pinot Noir 2012 • Wine Competition Ltd Trophy for Champion Rosé - Saint Clair Pinot Gris Rosé 2015 Other Accolades A Marlborough Sauvignon Blanc was named the Supreme Champion Wine in Show at the International Aromatic Wine Competition. The Marlborough Sounds Marlborough Sauvignon Blanc 2015 beat 340 other entries to take the top spot in the competition, which is run in conjunction with the Canterbury A&P Show. Winemaker Jeremy McKenzie says the wine will be available around Christmas time in New Zealand and Australia. Full results

are available at www.aromaticwine. co.nz.

Speed Dating Cellar door staff from around the region gathered in Blenheim for a speed dating session last month, sharing information for the upcoming season. The event gives cellar door staff the opportunity to meet up with others working in the region, and to glean insights into what is on offer at various cellar doors. Samantha Young from Wine Marlborough says there are several new staff at cellar doors around the region, and the speed dating lets them share in the knowledge of the other wineries.

“They are the first people tourists see, so they have to know what they are talking about.”

Envoy Dinner Spy Valley’s successful Envoy dinner in October paired a five course dinner by chef Dave Anderson with Spy Valley Envoy Wines

by Paul Bourgeois. Spy Valley marketing manager Nicola Clark says the dinner was delicious and worked perfectly with the wines. The whitebait canapés matched with bubbles (pictured) was a great start, but the “stand out match” was the dessert - a Sweet Tasting Plate with flavours of salted caramel, fig, passionfruit, white chocolate and blue cheese - matched with the ENVOY Pinot Gris.

CLASSIFIEDS GRAPES FOR SALE Nelson Chardonnay clone 15, approx 40t, Moutere clay, low yielding. For further details contact Dave Pratt 021 247 2779 davepratt@xtra.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.

36 | WINEPRESS November 2015

HEY GROWERS! This year the ham’s on us!

Get a ½ HAM ON THE BONE when you spend $1,000 on selected Grochem and Nufarm products at Farmlands during October and November.* GROCHEM PRODUCTS Alga 600 1kg Ambitious 1L, 5L BAPSol 100 1L, 5L Bee-Scent 9.46L BioBit 1kg Boost-it 10kg Boost-it Plus 10kg, 25kg Campbells Trace-it Boron 5L, 20L and 200L Campbells Trace-it Magnesium 5L, 20L, 200L, 1,000L Campbells Trace-it Manganese 5L, 20L, 200L Campbells Trace-it Manganese N 5L, 20L Campbells Trace-it Molybdenum 5L Campbells Trace-it Zinc C 5L, 20L Campbells Trace-it Zinc S 5L, 20L Comic WP 860g

Feed-it 10kg Finish-it 10kg, 25kg Gib 47 1L, 5L Growth 1L, 5L, 20L Kiwi Combo 10kg MegaStar 900g MoBStar 20L Nordox 75WG 5kg, 10kg ParaMite 5L Spray Aid 5L, 20L Sunny 1L, 5L Super Boron 10kg Umbrella 10L Velocity 50SC 240ml, 1L

NUFARM PRODUCTS Barrack Betterstick 720 10L Captan 600 Flo 10L Champ DP 10kg Contact Xcel 1L, 5L, 20L Crop Care Captan 900 WG 10kg CyLex Plus 10L DiPel DF 500g and 5kg Downright SC 5L Dragon 700WG 1.08kg, 2.5kg Emblem Flo 5L Freeway 1L Hornet 430SC 1L, 20L Kaiso 50WG 500g, 2.5kg Nando 5L

Nuprid 350SL 5L Nu-Trazine 900DF 10kg Payback 1L Penncozeb DF 10kg Pulse Penetrant 1L, 5L, 20L Ramrod 10L Sheriff 1L, 5L Sumisclex 500 SC 1L, 10L Tazer 5L Thiram 40F 10L

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*Limit of six hams per shareholder.

Terms and Conditions apply. Offer valid 1st October to 30th November 2015, for every $1,000 spent during this period (cumulative spend) Farmlands shareholders receive a ½ ham on the bone, limit six per shareholder. Hams will be available from the beginning of December while stocks last and are a random weight between 4.5-6kg.

See www.farmlands.co.nz/competitions for more information.

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For more information on successful fungicide programs, visit www.cropprotection.dupont.co.nz ALWAYS REFER TO THE LABEL BEFORE USE Registered pursuant to the ACVM Act 1997 P8381. Copyright ©2011 DuPont. All rights reserved. DuPont (New Zealand) Limited. 666 Great South Road, Greenlane, Auckland 1051. Phone 0800 658 080. The DuPont Oval Logo, DuPont™, The miracles of science™ and Talendo ® are trademarks or registered trademarks of DuPont or its affiliates. DPNZ0018/W.

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