WINEPRESS Issue No. 235 / April 2014
Mechanical Thinning
Marlborough Expansion
Unwanted Pests
Marlborough Montepulciano
Photo: Jim Tannock
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In this issue... Regulars
Features
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8
7 23 25 26 27 28
Editorial
After four years of trials, 2014 has proved to be the best season ever to determine the worth of mechanical thinning. More than 2500 hectares of Marlborough’s vineyard were thinned this way – providing important data for future years.
Tasman Crop Met Report From the Board Generation Y-ine Wine Unwound
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Marlborough Keeps on Growing As demand continues to grow for Marlborough wines, the major companies are looking to expand their holdings. Hundreds of hectares of new vines are due to go in the ground this year, as those companies look to shore up future supply.
Export News Wine Happenings News From Home and Away
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Mechanical Thinning
Berry Positive Pinot Gris Some new clones of Pinot Gris have got Marlborough winemakers and viticulturists excited. Annabelle Latz goes out into the vineyard and finds out what the all the fuss is about.
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Unusual Varieties This month we begin a series looking at some of the more unusual varieties emanating from Marlborough. First up – Montepulciano. We look at the history, the viticultural and winemaking requirements and the end result, as viewed by Master of Wine Emma Jenkins.
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From the Editor
Wine Marlborough Free to all levy paying members Associate Members: $77 +GST Editor: Tessa Nicholson 16 Bank Street Blenheim T: 021 709 571 E: tessa.nicholson@me.com If you wish to make contact with any member of the Wine Marlborough Board, the following are their email addresses. Clive Jones: cjones@nautilusestate.com James Jones: james@starborough.co.nz Blair Gibbs: blair@spyvalley.co.nz Ivan Sutherland: ivan@dogpoint.co.nz Ben Glover: ben@zephyrwine.com Ruud Maasdam: ruud@staetelandt.co.nz Guy Lissaman: glissaman@xtra.co.nz Laurin Gane: laurin.gane@xtra.co.nz
Marlborough’s Expansion Marlborough is expanding – not only in terms of plantings (which we look at this issue), but also in terms of the varieties we are beginning to gain a name for producing. In the past six weeks, the region has been inundated with accolades, both nationally and internationally. Firstly the Sydney International Wine Competition where Villa Maria’s Southern Clays Pinot Noir 2010 took Runner Up to Champion and the Pinot Noir trophies. Two weeks later Villa was again celebrating with the Easter Show’s Champion Wine of the show – this time not with Pinot Noir, but with Chardonnay. The company overall is no stranger to Champion Wine Trophies especially when it comes to Chardonnay. But this is thought to be the first time a Villa Maria Marlborough Chardonnay has taken the coveted title. It is the second year in a row that a Marlborough wine of this variety has been judged the best wine in the competition. It backs up what so many overseas visitors have been saying during Wine Marlborough regional tastings – “Why aren’t there more Chardonnays?” The purity of fruit flavours, the texture and the concentrations emerging in this region are outstanding. But spare a thought for our Hawke’s Bay counterparts, who are well used to trophies for this variety. They must be wondering just what they have to do to tackle the Marlborough onslaught. Not only did Marlborough take the Chardonnay trophy from them, we also took the Syrah trophy. That would have been an unthinkable task a few years back. What makes Giesen’s win of that trophy even more special, is this is the first time they have entered a Syrah in any competition. I suspect it won’t be their last. When you add the trophies for Sparkling, Sweet wine, Sauvignon Blanc, Pinot Noir, Gewurztraminer and Pinot Gris, it’s hard not to get excited about the future of Marlborough. But what of other varieties? This month we begin a series where we look at some of the more unusual varieties that have been planted in Marlborough. We take a close look at the history of the grape, the viticultural needs here in Marlborough, the winemaking and then to top it off, Master of Wine Emma Jenkins gives us an unbiased view of what the wines are tasting like out of this region, compared with wines from their original home. First up Montepulciano – a close up of this very Italian wine, as grown in Marlborough. Could this be a trophy winning variety of the future? Time will tell.
Simon Clark: simon@clarkestate.com Simon Bishell: s.bishell@slingshot.co.nz
TESSA NICHOLSON tessa.nicholson@me.com
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Table 1: Blenheim Weather Data – March 2014
temperature of 18.4°C was well above average (+2.4°C). The maximum air
March 2014
March 2014 compared to LTA
March LTA
Period of LTA
March 2013
GDD’s for: Month - Max/Min¹ Month – Mean²
165.9 167.7
84% 87%
196.4 193.2
(1996-2013) (1996-2013)
201.7 198.1
Growing Degree Days Total Jul 13 - Mar 14 – Max/Min Jul 13 - Mar 14 – Mean
1286.2 1307.2
107% 106%
1201.1 1230.4
(19966-2013) (1996-2013)
1209.4 1236.8
The soil temperatures as reported in
21.0 9.9 15.4
-0.5°C -0.5°C -0.6°C
21.5 10.4 16.0
(1986-2013) (1986-2013) (1986-2013)
22.3 10.7 16.5
temperature at 9am, not the average
Grass Frosts (<= -1.0°C)
1
1 more
0.18
(1986-2013)
0
consistency with previous manual data
Air Frosts
0
-
0.0
(1986-2013)
0
where temperatures were only recorded
Sunshine hours Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2014
232.8
101%
once a day at 9am. For the shallow soil
103%
(1986-2013) 1980 1969 (1986-2013)
255.0
735.4
230.4 146.7 281.0 715
Rainfall (mm) Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2014
26.6
67.5%
94%
(1986-2013) 1969 1979 (1986-2013)
22.0
123.8
39.4 2.8 118.0 131.1
99.6
consistent with the below average air
Evapotranspiration – mm
93.6
93%
100.5
(1996-2013)
104.1
temperature. The 10 cm soil temperature
Avg. Daily Windrun (km)
201.1
78%
256.8
(1996-2013)
210.9
peaked at 18.6°C on 19 March. However
Mean soil temp – 10cm
14.8
-0.7°C
15.5
(1986-2013)
15.8
one week later on 26 March it was only
Mean soil temp – 30cm
18.5
+0.4°C
18.1
(1986-2013)
19.6
Mean Maximum (°C) Mean Minimum (°C) Mean Temp (°C) (0.0°C)
17 March. The minimum air temperature
827.2
dry with average sunshine and little wind.
temperature of 13.2°C; 2.8°C below average. That cold week was in line with
The weekly temperatures during March 2014 were quite varied. The first week
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the April average and came as a bit of a shock for the first week of autumn. Only the third week of March with a mean
The Official Magazine of Wine Marlborough
daily soil temperature recorded over a 24 hour period. This is to maintain
close to the time of the day when the soil temperature is at its minimum. The 10 cm and 20 cm soil temperatures were below the long-term average during March,
of March was the coolest with a mean
Temperature
tables 1 and 3 are still the daily soil
temperature at 10 cm depth, 9am is
March 2014 in Marlborough was cool and
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of 3.9°C was recorded on 26 March. Soil Temperatures
¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures
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temperature of 27.2°C was recorded on
11.3°C, in association with a ground frost recorded that morning. This indicates how the shallow soil temperature at 10 cm depth responds rapidly to changes in daily air temperatures. In contrast to the 10 cm and 20 cm soil temperatures, the 30 cm and 100 cm soil temperatures were slightly above average during March. The deeper in the soil profile that the temperature is
measured the less fluctuation is seen on
Soil moisture
purple line. This graph was last included
a daily or monthly basis. The 100 cm
Figure 1 presents soil moisture on a
in Met Report in August 2013. The
soil temperature was 19.3°C on 1 March
vineyard in Rapaura at three different
blue line indicates fluctuations in the
and dropped throughout the month to be
depths in the profile; 0-30 cm, blue line;
shallow soil moisture with rain events
17.7°C on 31 March.
90-120 cm, green line; 150-180cm
and irrigation boosting the soil moisture. Irrigation is holding the soil moisture
Table 2: Variable weekly temperatures in Blenheim during March 2014
above about 30% during the growing
Mean Maximum
Mean Minimum
Mean
Deviation
1 – 7 March
19.7
6.7
13.2
-2.8°C
8 – 14 March
20.5
11.1
15.8
-0.2°C
15 – 21 March
22.5
14.3
18.4
+2.4°C
22 – 28 March
20.6
7.1
13.9
-2.1°C
vineyard. However, the yellow line is soil
29 – 31 March
22.1
10.2
16.1
+0.1°
moisture with no irrigation input. While the
Average
20.96
9.85
15.41
-0.6°C
Blenheim and Rapaura sites have slightly
21.5
10.4
16.0
Long-term average 1986-2013
season. I have also included a yellow line on the graph. This is the shallow soil moisture from the site of the Blenheim weather station. This is being recorded at a similar depth as the blue line from the
different soil types the texture of the shallow soil (0-30 cm) is very similar.
Table 3: 9am soil temperatures in Blenheim at four depths during March 2014
The deeper soil at the two depths below 90 cm in the profile show little response
Soil temperature depth
March
Long-term avarage
to any rain events or irrigation during
2014
deviation
(1986-2013)
the growing season. Essentially the
10 cm soil temperature
14.8°C
(-0.7°C)
15.5
soil moisture at depth in the profile is
20 cm soil temperature
15.6°C
(-1.7°C)
17.3
30 cm soil temperature
18.5°C
(+0.4°C)
18.1
100 cm soil temperature
18.4°C
(+0.2°C)
18.2
extracted during the growing season and recharged over the winter. If the deep soil moisture showed a sharp rise during the growing season it would indicate that
Figure 1: Soil moisture as recorded at three depths in an irrigated vineyard in Rapaura (Wairau stony/sandy alluvium) and shallow unirrigated soil moisture in Blenheim, as a comparison – 1 September 2013 to 24 March 2014.
water was being lost from the vineyard due to drainage through the profile. This would also risk the loss of nutrients from the soil profile. The yellow line indicates the boost to soil moisture in Blenheim with 24.6 mm rain on 15 and 16 March. Shallow soil moisture rose from 16% to 22%. The line only goes up to 24 March, however by the end of March the moisture had dropped back down to 18.3% indicating that most of the moisture gained from the rain had been lost. Sunshine Blenheim recorded 232.8 hours sunshine during March 2014 or 101% of the longterm average (1986-2013). Total sunshine for the first three months of 2014 is 735.4
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hours or 103% of the long-term average
term average of 256.8 km (1996-2013),
to March 2014 have recorded 312.6 mm
of 715 hours.
or 78% of the long-term average. March
rain; or 91% of the long-term average of
2014 was notable for a large number of
341.6 mm. The previous season (2012-
days having little wind. This is the lowest
2013) was considerably drier, recording
monthly wind-run since August 2013
only 217.4 mm rain from September to
which also recorded 201 km.
March.
Frosts The first ground frost for Blenheim in 2014 was recorded on the morning of 26 March. However, the minimum temperature of -1.02 only just made it
Rainfall
as a ground frost. A ground frost is any
March 2014 rainfall was 26.6 mm, 67.5%
temperature equal to or less than -1.0°C.
of the long term average. Total rainfall
The average number of ground frosts
for January to March 2014 is 123.8 mm;
for March in Blenheim over the 28 years
or 94% of the long-term average of
1986-2013 is 0.18; i.e. on average, only
131.1 mm. January 2014 recorded well
one year in five records a ground frost in
above average rainfall whereas February
Blenheim during March. However, it has
and March have both recorded below
been a 10 year gap since the last one
average rainfall.
was recorded in March 2004. Each of the
Total rainfall in the five weeks (35
years 1992-1994 recorded one or more
days) from 8 February to 14 March
ground frost in March associated with a
2014 was only 3.0 mm. However, it
number of cool years after the eruption of
is not uncommon for Marlborough to
Mt Pinatubo in the Philippines.
experience periods of six weeks or more
No air frosts were recorded in Blenheim
with little or no rainfall. The rainfall pattern
during March. This is normal, as only two
in the first three months of 2013 was very
years in the 85 year period 1930-2014
similar to 2014. From 5 February through
have recorded an air frost in March (one
to 16 March 2013 (40 days) there was
in 1944 and two in 1949). The 1940s is
no rainfall at all. The two months from 16
the coldest decade for Blenheim for the
Jan 2013 to 16 March 2013 only recorded
period 1930 – 2014.
20.0 mm rain. Likewise the 7.5 weeks from 22 Jan 2014 to 14 March 2014 only
Wind Run March 2014 recorded average daily wind run of 201 km compared to the long-
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recorded 29.6 mm. The seven months from September 2013
The Official Magazine of Wine Marlborough
Rob Agnew Plant & Food Research / Marlborough Research Centre
From The Board BLAIR GIBBS
Invading Europe It was supposed to be Kiev but my
Layer onto that the various ‘hidden costs’
yet to be named) 2016 Sauvignon event.
insurance company (and possibly
of operating in some of the Eastern
This will be Marlborough’s opportunity
common sense) suggested otherwise. A
European destinations and you have a
to lead a celebration of the grape that
few productive days in London instead
group of countries with diversity.
drives our industry, the grape that has put
a good second option. I now find myself
NZTE Europe are a good starting point
New Zealand on the world map.
about to board for Moscow.
for information on how to operate in
Events of the proposed scale are very
Interesting reading in the London papers
these environments. They are not there
complex and expensive to organize and
this morning about President Putin and
(as many companies wish they were) to
deliver. Marlborough Winegrowers is
his ‘soft invasion of neighbors’. Hopefully
provide lists of vetted importers.
a pretty good vehicle for coordinating
things don’t deteriorate before my exit
The Prowein Trade Show provides
successful events in our region. This
flight in three days time.
the ideal platform to meet most of our
time it looks like NZWG will be there in a
The main reason for this trip is Prowein, a
European partners. In addition to the 12
strong leading and support role.
large European Trade Fair in Dusseldorf.
confirmed partner meetings I have lined
Tourism New Zealand (TNZ) very
I’ve been before. It runs like you’d
up there are several from new potential
recently announced Wine Tourism as
imagine in a German city, very efficiently.
countries and no doubt some random
a new ‘priority special interest’ area.
The main contingent of New Zealand
opportunities will present as well.
This is significant in terms of additional
companies is on a group stand organized
The next best thing to visiting market
resources that can facilitate international
by New Zealand Winegrowers and New
partners is having them visit us. In many
visitors for our events.
Zealand Trade and Enterprise. What’s
cases this is in fact better. We all know
With NZTE already a strong supporter of
unique about this is that NZTE and NZWG
how easy it is selling our country. The
our sector and now TNZ working along
have been working closely together in
hard parts are getting people to commit
side, we hope for stronger industry ties
Europe for the last few years. Traditionally
their time and making them believe
with Destination Marlborough and the
NZTE places its considerable resources
Marlborough isn’t that far away.
Marlborough District Council to create a
into either individual exporting companies
Commitment often comes in the form of a
significant global event that will be based
or clusters of companies. This works well
hook or a reason to come. If you’ve been
around our region in 2016.
for those directly involved but can have
reading news from NZWG you’ll know that
the risk of splintering the national effort.
Pinot 2017 planning is underway again.
The markets in mainland Europe aren’t
This is a good hook for our Northern
huge for New Zealand wines. They are
Hemisphere partners. Good, not great.
good, they are profitable and there
Pinot Noir is very much a nationally
is growth potential with patience and
owned variety.
market support. Difficulties include the
Marlborough Winegrowers is about to
obvious language and cultural variables,
find itself at the helm of a great hook
and selling models from monopoly state
for encouraging our partners to visit. In
control to full free market environments.
summer 2016 New Zealand will host (the
The Official Magazine of Wine Marlborough
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Great Year For Mechanical Thinning TESSA NICHOLSON
After four years of trials funded by NZWinegrowers, the 2014 season has given researchers their best ever opportunity to determine the worth of mechanical thinning. The trials over recent years have focused
was the major variety to be thinned. But
crop levels haven’t been high in previous
on Marlborough and Hawke’s Bay,
Mark says there was also a lot of interest
years. But this year they (growers) have
although this year the commercial uptake
in utilising the technique in Pinot Noir
wanted to try and reduce by 30 to 35
in Marlborough was far greater than its
blocks, as well as Pinot Gris and Riesling.
percent. So that was quite a new territory
northern counterpart.
Given the potential size of the crops,
for us in terms of the harvester settings.”
With a bumper season, growers and
he says most people were looking at
There is no exact science with
wineries alike were keen to reduce yields
substantial thinning, which offered up
mechanical thinning; you can’t just dial
to ensure quality within the vineyard.
some interesting scenarios.
up a reduction of say 25 percent. It
In total more than 2,500 hectares in
“In the (past) trials we have been trying to
all comes down to how many beats or
Marlborough alone, were mechanically
reduce yields by between five and 10-15
shakes the vine gets per minute, and that
thinned. The trial’s project manager, Mark
percent. That has been mainly because
is also affected by the ground speed of
Allen says they
the harvester
hadn’t expected
undertaking
to get to that level
the shaking.
of interest and
The faster it
participation this
goes the less
early on in the trial
shaking of the
process.
vine overall.
“It’s fantastic for
The slower
a lot of reasons.
the harvester,
But the number
combined
one reason is we
with increased
will get a lot of
speed of the
data out of this
rods that are
season.”
hitting the vine,
Not surprisingly,
will increase the
given the
crop reduction.
make-up of
But knowing
Marlborough’s vineyards, Sauvignon Blanc
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The control vines, which were not mechanically thinned. There are more bunches which are tighter and bigger in both berry and bunch size, when compared with the vines which were mechanically thinned.
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The Official Magazine of Wine Marlborough
how and where to place the rods that are
doing the beating is another factor that
that ripening will be delayed. Mark says
thinning, which is probably true. But then
requires consideration Mark says.
despite the lag at veraison, they have
if you are going to get a botrytis benefit
“The critical thing if you want to get more
found the thinned bunches ripening
at the end of it, you are starting to get a
off is to lower the rod to approximately 30
catches up to show no discernable
financial benefit.”
mm above the top cane. You only have to
difference at 20 – 21 brix. This is most
This year as part of the research, a cost
go up say 20 mm and you will take less
likely a function of the lighter crop load.
sensitivity analysis will be undertaken on
off. The height of the rod is quite critical.
The shaking also removes a large amount
mechanical thinning, that will be able to
You can imagine if you put the rod in the
of floral trash, which has been proven
highlight just what those financial benefits
fruiting zone, you would end up taking
to reduce the incidence of botrytis
are.
everything off.”
later in the season. Mark says that is a
There is a timeframe when the
What has been determined during the
major financial benefit growers need
mechanical thinning needs to be
trials, is the percentage of yield reduction
to calculate into their budgets when
undertaken to be effective. But Mark says
is not limited to the fruit you can see
considering whether to hand thin or
this year, normal has been thrown out the
come off at the time. There are a number
mechanical thin.
window.
of other factors that result in reduced
“We know that even a ‘light’ shake
“It is normally undertaken in the first few
yield.
targeting 5% or less crop reduction
weeks of January, but this year we did
“We work on the proportion of 50 percent
removes the same amount of floral trash
40 days of mechanical thinning. I was
being removed when you are doing
as a ‘heavy’ shake targeting 15% or more
at the stage I didn’t want to see another
the shake and the other 50 percent will
crop reduction. Along with other methods
harvester for quite some time.”
shrivel up in the canopy. So if you want
such as the Collard, it would appear
Due to the warm spring experienced in
to remove a kilo a vine, 500 grams will
that shaking vines even lightly, has great
Marlborough he says the bunches grew
be physically removed at the time of
potential as a cultural method of Botrytis
quite long and for a long period of time,
shaking, the other 500 grams shrivels
control.
the berries were relatively loose, drawing
in the canopy from berries being
“A lot of people have said they can
out the time frame where shaking the vine
damaged and the overall berry size
hand thin for the same price as machine
could be undertaken.
being smaller and
“That was
thicker skinned.
peculiar to a
The impact of
season like we
hitting the trunk
have had, but
affects both the
in most seasons
bunch size and
you would have
creates a looser
about three
architecture.”
weeks in January
The last four
when it would be
years of trials
suitable.”
have shown
The Mechanical
that at veraison
Thinning project
the thinned
was made
bunches lag 5
possible by your
– 7 days behind
levy, with co-
the unthinned
funding coming
(control) vines,
from SSF (MPI).
which has concerned some growers thinking
Bunches are smaller and looser, berry size is smaller and the numbers are less in the thinned vines.
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Marlborough Keeps On Growing TESSA NICHOLSON
There appears to be no slowing down in demand for Marlborough wines, if the vineyard expansion in is anything to go by. Between 2008 and 2011, the quantity of
more than 63,000 tonnes less than was
wineries that shoring up future supply
Marlborough produced wine outstripped
harvested in 2013.
was essential to meet growing demand.
the demand. For the first time in the
All of a sudden what had been an over
Vineyard sales began to take off and last
region’s short history, we faced an over
supply, turned into a deficit. Our export
year for the first time in five years, new
supply, mostly of our iconic Sauvignon
markets had grown exponentially since
development began. And going by the
Blanc.
2008 and the love affair with Marlborough
plans for the next 12 months, they are not
The end result was cheaper wines on
Sauvignon Blanc instead of abating had
about to abate any time soon.
the market, which reflected in the prices
grown. There was a fear that the small
As of 2013, Marlborough had just over
being paid to growers and a drop off in
2012 vintage would be repeated in 2013.
22,860 hectares of producing vines,
the value of land in the region.
While that didn’t happen, it did prove to
according to the NZ Winegrower
The exponential
Vineyard Register.
plantings that had
That makes up
occurred in the
65 percent of the
early 2000s came
country’s total.
to an abrupt halt
The amount of
and everyone from
bare land suitable
vine nurseries to
for viticulture has
fertiliser companies
been predicted as
began to feel the
being less than 10
pinch.
percent of that total
There was very
– or roughly 2000
little maintenance
hectares, which
within vineyards
means we are
and next to no new
quickly getting to
developments.
the stage when we
Then along came
will run out of land.
2012, a year where
That may happen
Marlborough
sooner rather
harvested 188,649 tonnes of fruit, 23% less than the year before and
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MARLBOROUGH VINEYARDS: The latest map detailing vineyard plantings as at September 2013. The biggest areas of growth in the past seven years have been in the Waihopai and up the Wairau Valley towards the township. In the Awatere alone, the plantings have increased by more than 2000 ha.
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The Official Magazine of Wine Marlborough
than later, if the plantings planned for this year are anything to go by.
The current register shows there will be
130 hectare property near Seddon
Marlborough and is in the process
minor increases in producing land in
last year is looking to increase their
of evaluating a number of other
Marlborough between now and 2016.
holdings by close to 100 hectares
opportunities. In addition we will
For example, it shows that in 2015,
this year. Chief executive Duncan
be commencing a new vineyard
Marlborough will have 23,017 producing
McFarlane says there could be more
planting programme in both
hectares – or 157 more than 2013. By
plantings in the future.“2015 and
Marlborough and Hawke’s Bay later
2016, the area will have increased to
onwards we are currently reviewing
this year.” While he wasn’t prepared
23,287 or 427 hectares more than 2013.
in light of this year’s large potential
to say how large that planting
It has to be noted this is producing area,
harvest. However I expect we will
programme was – he did say that it
not planted area. If it was talking about
continue to develop new blocks as
planted area, the figures would be much
we see the long-term growth being
higher.
constrained by supply. Our plan
reluctant to discuss exact figures
There has been anecdotal talk that more
requires a significant increase in
although it is believed that at least
than 500 hectares are to be planted
supply and this will come from a
another 200 hectares of vines will be
in Marlborough this coming season.
combination of new plantings and
Winepress tried to get a more definitive
additional contract growers which we
None of this takes into account individual
are actively seeking.”
growers or smaller companies who are
figure, but given commercial sensitivities many companies were not prepared to
• Constellation’s CEO Joe Stanton
“will be significant”. • Other major companies were
planted this coming year.
looking at increasing holdings. The
say exactly how much they were planning
says the company owners are firmly
big issue for most though, will be the
on expanding.
committed to the wines produced
availability of vines. After the industry
What Winepress does know is the
from Marlborough and continue
downturn in 2008/09 the number of
following.
to support further development.
nurseries supplying vines dropped from
“Constellation Bands New Zealand
approximately 30 to five. Last year the
the 2000 hectare Leefield Station in
has made a number of existing
rootstock mother beds were a third of
2012, will be planting close to 500
vineyard acquisitions recently in
what they were back in 2008, and that
• Marisco Vineyards which purchased
hectares in the
situation can’t
next five years. 85
be remedied
hectares went in
in 12 months.
last year, another
There are also
100 hectares are
waiting lists for
planned for 2014,
Sauvignon Blanc
and the same
right through until
amount each year
2016 in some
from 2015 – 2018.
cases. While big companies
• Neighbouring vineyard Ara
are likely to
is planning to
have their
expand their
own nurseries
vineyard by 100
supply vines,
hectares this
the smaller ones
season, with more
and individual
staggered planting
growers will be
in the future.
at the mercy of
• Indevin which planted out a
AWATERE: This shows the plantings in the Awatere back in 2006. Compare with the most recent map of 2013.
The Official Magazine of Wine Marlborough
availability. As for the future,
4/2014 WINEPRESS
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11
vineyards. If the discussed Flaxbourne Community Irrigation Scheme was to go ahead, it would provide water for approximately 2,200 hectares south of Seddon and the Ward area. But not all of that would be suitable for viticulture. Dave says the current new plantings are a solid indication of how much more confidence there is in the wine industry currently. “These new plantings are the first we have seen since 2008. It’s a sign that people are feeling more confident and the best part, it is not based on speculation. These plantings have been undertaken by major, established wine companies with markets for the wine.” That perhaps is the most significant Expect to see more of this in the next 12months, as companies expand their holdings
comment of all. Each and every one of
in Marlborough.
the above projected plantings, are based
there are very few large tracts of bare
left in the Rapaura, Omaka and Brancott
land left in Marlborough that would be
areas of the Wairau Valley. While there
suitable for viticulture, according to Dave
are still some large blocks available in the
Stark, registered valuer at Alexander
Awatere, water is always going to be an
Hayward. And certainly there are none
issue when it comes to establishing new
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The Official Magazine of Wine Marlborough
on demand for Marlborough wine, which doesn’t look likely to slow down any time soon.
Pest and Disease Threats – What’s The Cost? TESSA NICHOLSON
In October last year Market Access Solutionz prepared a report on the cost to the New Zealand wine industry, of dealing with a major pest and disease scenario. It was to inform NZW’s thinking when
report had to look at with each of the
Financial impacts from reduced yield
considering future participation in a
threats.
and wine quality were modelled using
Government Industry Agreement (GIA)
1. The cost of taking action
the Grapevine Leaf Roll associated
for biosecurity. Six major threats were
2. The cost of living with the pest
Virus Type 3 (GLRaV3) economic impact
considered; Glassy Wing Sharpshooter
In its report to NZW, Market Access
model developed by NZ Winegrowers
with Xylella, Grapevine Flavescence
Soluntionz said the assessment of
and Sutton McCarthy.
dorée phytoplasma and Scaphoideus
the costs of taking action includes an
Over the next few issues we will look at
titanus, Vine Mealybug, Black rot
evaluation of the eradication potential
the scenarios to come out of this report -
(Guignardia bidwellii), Bacterial blight
of the pest or disease and modelling of
the potential costs and impacts of each
(Xanthomonas ampelina), Fruit Flies.
eradication costs using the Ministry for
of the threats.
The aim of the report was to evaluate the
Primary Industries (MPI) response cost
costs and benefits of any GIA before a
tool.
decision on becoming a signatory was
Estimates of living with the pest or
made.
disease were obtained from discussions
There are two potential scenarios the
with industry experts.
Glassy Winged Sharp Shooter Imagine this. A Wairau Valley grape grower comes across a small flying insect he hasn’t seen before. There has been
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13
talk that Glassy Winged Sharpshooters
Valley. Given the females lay between 5
would have been minimised. Maybe
have made it into New Zealand from the
and 15 eggs at a time and there are likely
eradication would have been possible.
Cook Islands. But this grower doesn’t
to be two or maybe three generations per
Instead the entire Marlborough wine
want to be the one responsible for finding
year, the numbers quickly grow.
industry is now under threat and the
it in Marlborough He doesn’t want to be
In fact they are already growing, as it is
costs are astronomical.
ostracised by his neighbours, or other
assumed that the first GWSS to emerge
What is the scenario then if eradication
growers in the valley. So he squashes the
in Marlborough, did so in home gardens.
is not possible? We all know how
insect and pretends he never saw it. He
It was from there they spread to the
Pierces disease, has decimated parts
tells no one.
vineyards. What’s more, these insects are
of California. And the financial cost of it
Two days later, another grower comes
now carrying Xylella, (Pierces disease)
striking the New Zealand wine industry is
across what might just be a Glassy
which they have picked up from feeding
just as severe.
Winged Sharpshooter. This grower well
off one of the 300 plants known to be
We have no idea whether or not Xylella is
remembers the nastiness that surrounded
a host. They are now spreading that
present in New Zealand. With no natural
the first reports of phylloxera back in the
disease to each vine they feed from – and
vector to pass the bacterium on, the wine
early 90s. He also doesn’t want to be
each of those vines will eventually die as
industry has been safe – up until now.
remembered as being the owner of the
the bacterium will block the passage of
But should GWSS arrive on our shores,
vineyard that GWSS was found in. So he
water to the leaves and fruit.
all bets are off. And the cost to everyone
does nothing about it and tells no one.
If the growers had both been aware of
in the wine industry is huge. So be on the
Within a matter of days, more and more
the insect and had made contact with
lookout for any strange looking insects.
GWSS are discovered within the Wairau
official sources, the cost of this threat
They are large enough to be seen by the naked eye, but are rather inconspicuous.
The Cost of GWSS with Xylella
A very fine mist or a whitish, powdery
GWSS With Xylella
Early Detection
Delayed Detection
Late Detection
coating on leaves or fruit may indicate
Number of Locations
1 vineyard 1.5km radius 7km sq (700 ha)
5 vineyards
10 vineyards
heavy GWSS feeding. Early detection
Time of Response
4 weeks
6 weeks
10 weeks
Reponses Strategy
Property quarantine Treatment (sprays for vector) Surveillance Removal & destruction of host material
Property quarantine Treatment (sprays for vector) Surveillance Removal & destruction of host material
Property quarantine Treatment (sprays for vector) Surveillance Removal & destruction of host material
Cost
$1.7 million
$8.6million
$27million
requires vigilant inspections of leaves or monitoring techniques such as sweep netting or sticky taps, as GWSS is not attracted to lures. Grapevine flavescence dorée phytoplasma and Scaphoideus titanus The disease is Flavescence dorée and the vector is the leafhopper Scaphoideus
Impact type
New Pest management Assessment actions
Reduced yield & quality Vine removal and replanting Vine replacement model $684 - $4,791/ha Increased production Chemical control of vector costs eg: treatments and monitoring etc Monitoring labour Market access costs
Nil
Other
R&D for baseline control programme
4/2014 WINEPRESS
titanus. It is a highly contagious quarantine disease that is incurable in grapevines. Typically, it causes leaves to yellow and grapes to shrivel. It is found across most wine-producing areas in southern Europe
$100/ha
$3.3m
$500,000
$500,00
and may compromise the sustainability
$41.6m - $179m
plant and then feeding on other plants,
(The above is based on 33,400 ha of planted vineyard in New Zealand)
|
$22.8m - $160m
$450/ha Imidacloprid (Confidor $15m and Spirotetramat (Movento)
Estimated total costs
14
National Impact per annum
The Official Magazine of Wine Marlborough
and can cause significant harvest losses of vineyards. By feeding on an infected the vector spreads the disease through
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Grapevine Propagation Specialists
Our field is providing commercially proven clones at a competitive price. Our focus is producing premium grapevines certified to the NZWG Grafted Grapevine Standard.
Scaphoideus titanus
Marlborough based but ship nation wide
the vineyard, in much the same way as the Anopheles mosquito transmits malaria in humans. Long-distance dissemination is, however, largely the result of the transport of infected propagative material by humans.
Priority service for Repeat Customers
Thankfully New Zealand does not have the leafhopper vector, but research may need to be undertaken to ensure that leafhoppers that are present cannot act as a vector, should the phytoplasma make its way here.
Market leaders in ONL ‘Hi-Stem’™ vines
The only way of dealing with the disease is to remove infected vines and replant. The scenario of early, delayed and late detection and the costs associated with each of those scenarios, are the same as GWSS and Xylella. In other words, the estimated total cost of having to live with Flavescence dorée and Scaphoideus titanus is between $41.6 million and $179 million per annum. In the next issue of Winepress issue we look at the costs relating to Vine Mealybug and Black rot taking hold in our vineyards.
Office: 03 5776354 148 Rowley Crescent, Grovetown, Blenheim 7202 office@ormondnurseries.co.nz
www.ormondnurseries.co.nz
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The Official Magazine of Wine Marlborough
Versatility Shines Through TESSA NICHOLSON
Has there ever been a show where Marlborough wines showed their versatility more, than the recent Easter Show? It’s hard to imagine one. The Easter Show, New Zealand’s oldest
This year, it was Villa Maria Single
memory, he said the fruit had
wine show, was a showpiece for the
Vineyard Taylor’s Pass Chardonnay 2012
the chance to ripen over a
quality and versatility of the Marlborough
that topped the judging palate and Villa’s
long period, increasing
region.
Chief Marlborough Winemaker George
the intensity of flavours.
Not only did our wines pick up 52 of
Geris that was judged best winemaker.
“There is no need for
the 79 golds on offer, they also took out
He is very self-deprecating though when
manipulation, we just
10 of the 14 trophies. It was a stunning
discussing his win.
let the fruit speak for
accomplishment.
“This is a team win. It belongs to
itself.”
For the second year in a row, a
everyone who has put a huge amount of
George says the
Marlborough Chardonnay was judged as
time and detail into the making of these
first Chardonnay
the Champion Wine of the Show, and the
sorts of wine. It’s about Villa Maria not
vines were
Winemaker of the Year was involved in
about me.”
planted in 2000
producing that winning wine.
He singled out Stuart Dudley
and the first
In 2013, at the Diamond Jubilee of the
(Marlborough viticulturist) and Jeremy
harvest was
show, it was Matua Valley’s Marlborough
Mackenzie (senior winemaker) as
2002 - exactly
Chardonnay 2011 that was the crème de
playing major roles in the success of the
a decade
la crème, with Matua winemaker Nikolai
company as well as his own personal
prior to the
St George judged as best winemaker.
accolade.
winning
George also said the win, - the first Villa
wine being
Maria Marlborough Chardonnay to take
made.
out a Champion Wine of the Show - was
From the
“brilliant” for Marlborough.
start,
The Taylor’s Pass vineyard is a large
he said
block situated on the banks of the
the fruit
Awatere. While it is 76 hectares in total,
showed
only five are dedicated to Chardonnay
special
– all clone 95. The vineyard manager in
characters.
2012 (the year the wine was made) was
“In 2002 it wasn’t destined to be a single
Garrie Armstrong. He described the site
vineyard Chardonnay block. But from the
as being very stony, with alluvial gravel
first, there was no way we were not going
over wind blown loess. “The stones and
to do something special with that fruit and
rocks give a real intensity of ripening
we have been making a single vineyard
Winemaker of the Year at the Easter Show
through the season,” he said. Given 2012
wine ever since.”
– Villa Maria’s George Geris.
was one of the coolest years in recent
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George Geris (Villa Maria Estate)
Syrah Takes Top Honours There were a number of other high points from the show, not the least that a Marlborough Syrah took out the trophy, a first for this region. The Giesen Brothers Marlborough Syrah 2011 is the first Syrah the company has produced in its
Champion Sparkling Deutz Marlborough Cuvée Blanc de Blancs 2009 Champion Gewürztraminer Grove Mill Wairau Valley Gewürztraminer 2013 Champion Pinot Gris
30-year history. Marcel Giesen says it can be a
Wairau River Pinot Gris 2013
very difficult varietal to master, “but it’s a very
Champion Sauvignon Blanc
versatile grape and can do well in warm and cooler climates. Viticulture is key.” 2011 was a cool year in Marlborough although Marcel says that paid off. “Cool conditions meant a long, dry ripening period, creating Syrah with concentrated flavours. To ensure we harvest grapes with an intense flavour, the fruit was selectively
Vavasour Awatere Valley Sauvignon Blanc 2013 Champion Chardonnay Villa Maria Single Vineyard Taylors Pass Chardonnay 2012 Champion Sweet Wine Tohu Raiha Reserve Limited Release Noble Riesling 2013 Champion Pinot Noir Saint Clair Pioneer Block 22 Barn Block Pinot Noir 2012 Champion Syrah Giesen The Brothers Marlborough Syrah 2011
hand picked.” In the winery, it was back to age-old traditions. “During ferment, the whole bunch tank required foot treading twice daily to free the juice from the grapes. The wine matured in premium French oak barrels over two winters.” He describes the wine as having wonderful aromas of blueberries and violets with dense chocolate notes and spicy dark fruit, bramble and cedar. The fruit for the winning wine came from 19-year-old vines at the Clayvin vineyard, which Giesen’s have been sourcing fruit from for a number of years. They have recently signed a long-term lease for the fruit, so expect to see more Giesen’s Syrah in the years ahead. Marcel says they have also planted a small area of Syrah at their Marlborough Ridge vineyard in 2010, following advice from a French soil expert. Fully organic, it is due to hit full production this year. The Marlborough Winners Champion Wine of the Show Villa Maria Single Vineyard Taylors Pass Chardonnay 2012 Wine Maker of the Year
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The Official Magazine of Wine Marlborough
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Berry Positive Pinot Gris ANNABELLE LATZ
Flavour profiles available from the newest Pinot Gris clones are creating new enthusiasm about the variety within the New Zealand wine industry. Out on the Secc vineyard, Lower
2009, and a year later the first fruit of the
Dashwood, viticulturist Jeremy Hyland
M2, (Italy) (France) was picked.
and winemaker Jules Taylor say it is the
“It’s really that concentration aspect
flavour intensity of the clones M2, 52B,
with the naturally smaller berries and
and 457 that has stimulated excitement
more moderate yields,” says Jeremy,
and quality the industry hasn’t seen
comparing them to the older clones
before.
which often require extensive yield
This brings new opportunities to
management.
growers and winemakers alike, which
For Jules Taylor Wines, this will be the
Jeremy Hyland describes as “head and
third harvest of the M2 and 457 clones,
shoulders above others that are available
and the fourth harvest of the 52B clone.
in New Zealand.”
She says the natural physiology of the
These ‘new generation’ clonal materials
bunches create flavour intensity and
were brought to New Zealand by
diversity from the varying skin to pulp
Riversun Nursery in Gisborne in 2003
ratios, and minimal botrytis issues due to
and 2004. After spending two years in
the loose bunches allowing air flow.
quarantine the first fruit of the ENTAV 457
Waiting for the riper ‘pear’ characters of
Bunches on the ground: Left hand side,
and ENTAV 52(France) was picked in
the grapes is what Jules and Jeremy aim
52B, Right had side, GM 2/15, from
for when choosing the harvesting time.
another Marlborough vineyard.
“Pinot Gris used to be every style, and was
says Jules, who likes to ferment blocks
often about sugar level
separately and blend together eventually.
management,” says
Creating Pinot Gris wine at the drier end
Jeremy.
of the spectrum is also easier to match
With fruit ripening now at
with a wider range of food dishes.
lower brix levels, he says
Jeremy says the development of the
these clones give the
Pinot Gris clones follows the trend of
ability to produce wines
Chardonnay clonal selection in Europe
with more moderate
since the 1980’s, which provided the
alcohol levels.
industry with opportunities for working
“We are making Gris that
with fruit with better flavour potential.
has more concentration
“We just wanted to see some new stuff,”
Jules Taylor, holding the GM 2/15 clone from a
with a wider ranges of
said Jules, who is looking forward to
Marlborough vineyard, (left) and the 52B clone, (right.)
flavour and textures,”
seeing this year’s fruit come in.
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Riversun’s Decisions Paying Off Helping to keep the New Zealand wine industry up with the latest clonal selection trends overseas was the key motivating factor for Geoff Thorpe of Riversun Nursery when they imported the M2, ENTAV 52 and 457Pinot Gris clones into New Zealand in 2003 and 2004. No new imports of clones for almost a decade meant what was available to the industry was largely derived from an era where yield was the key clonal selection criteria. As a result, most of the older clones consisted of big tight bunches and berries, commonly leading to botrytis, sour rot and delayed ripening. “These new clones were a real step change from everything else that had been brought in,” says Geoff. With these three Pinot Gris clones in particular, the medium yields and smaller, looser bunches create flavours that have not been seen before in our industry. “Winemakers are saying they can really do something here which is much more likely to resonate with consumers,” says Geoff. A strong uptake of the clones since release is evidence that winemakers and grape growers are keen to create quality Pinot Gris, either by working solely with the new clones, or blending them with the older ones. “I have heard some winemakers comment that in some years, making Pinot Gris with the high yielding older clones can be like trying to paint a picture with white paint, now they are saying they have some great colours to work with.” Between 2003 and 2010 Riversun Nursery imported 120 new varieties and clones to the industry. Internationally, it is a fifteen year process to officially register a new clone which Geoff says “is clearly not for the faint
Pinot Gris
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hearted.” While some in the industry argue that we should be doing our own clonal selection in New Zealand, Geoff believes that for now, we are probably best served by broadening our relatively narrow genetic and clonal base by accessing the very best available material from the four corners of the globe. “Many of the new clones across all the main varieties are now showing their true potential out in commercial vineyards and wineries. We’ve now reached a sweet spot in the market…these clones will help us to re-define what we can do in the New Zealand vine and wine industry.”
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0800 11 37 47
Montepulciano in Marlborough TESSA NICHOLSON
In the first in a series of differing wine styles emanating from Marlborough, this month we look at Montepulciano – a classic Italian variety. History
variety.
for Italian reds. When that vineyard was
Montepulciano is indigenous to Abruzzo,
The grape itself can be traced back
sold, Framingham purchased grapes
and is widely planted throughout central
centuries and has been commercially
from a second grower, and now that
and southern Italy. It is a permitted variety
made for at least 200 years before
vineyard has also sold, they have planted
in DOC wines produced in 20 of Italy’s 95
becoming the DOC Montepulciano
one acre of their own, still to come into
provinces.
d’Abruzzo in 1968. The bunches are
production.
According to Snooth (an on-line wine
large, and the skin has a fair amount of
Vineyard practices are quite simple with
magazine); “Montepulciano is a grape.
pigmented tannins and colour, which with
this variety and given the bunches are
Montepulciano d’Abruzzo is a wine
wine making can produce deep ruby
quite large, Framingham choose to keep
made from the grape, in the region of
coloured wines. Made well it can produce
to a regimen of one bunch per shoot at
Abruzzo. Montepulciano is also a village
a smooth drinkable wine that can improve
least. Viticulturist James Bowskill says
in Tuscany, that happens to be nowhere
for three or four years after vintage,
there are massive differences between
near where the grape is grown.” Which
according to Jancis Robinson.
Montepulciano and the other renowned
just adds to the confusion among nonItalian consumers who expect to visit the village and find vast quantities of this
red grape grown in Marlborough – Pinot
Viticultural Framingham’s winemaker Andrew Hedley says the company has been producing Montepulciano since 1998, despite the fact there were no vines planted within the Estate, until just recently. Initially the grapes were bought from one grower who
Montepulciano grapes
had a fondness
Noir. “The bunches can weigh up to 300 grams, so they are huge. And if you don’t thin, you could end up with 15 to 20 tonnes per hectare, even on two canes.” Therefore canopy management is essential to ensure good exposure. Once that has been achieved, it’s a case of leaving the fruit on the vine as long as possible. “As long as the weather doesn’t get in the way and the leaves don’t fall off, we leave it as long as we can,” Andrew says. “I can’t recall it ever getting over 23 brix, maybe 23.2 would be the highest. The normal brix we achieve is around 22.” In Marlborough’s climate it is a very late
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21
picking variety, although Andrew says it
it at least a few days after fermentation on
Master Of Wine’s Point of View With
doesn’t show green flavours that other
skins. Then we run it out into barrel and it
Emma Jenkins
late ripening red varieties can produce.
stays in barrel for up to 18 months.”
Despite its rather pretty, sing-song name,
“It doesn’t seem to have the flavor
Earlier vintages of Montepulciano saw
Montepulciano is in fact regarded as one
compounds of green bell peppers, that
Framingham’s leaving it in barrel for just
of the workhorse grapes of Italy. High-
you used to get in Cabernet around here
12 months, but Andrew says the structure
yielding with good disease resistance,
– in the days when there was Cabernet.”
has responded well to the extra time.
it is the second most planted variety
In terms of oak, close to 25 percent is
after Sangiovese, grown predominantly
new, very similar to the working regime of
along the eastern coast from central
the Pinot.
Italy southwards to the heel, as its late
“We don’t do any racking like people
ripening habits tend to leave it a little
might have done previously on Merlot
green in more northern climes. Wines are
and Cabernet. People may have racked
generally very good value.
those a couple of times out of barrel and
Fully ripened, Montepulciano is deep in
put them back to get a bit of oxygenation
colour, generously fruited with moderately
to try and soften up the structure. But
high acidity, robust tannins and extract,
we just leave it in barrel and think that
and alcohol levels generally around
any oxygenation that comes from being
13-14%. Oak is background, old and
in barrel is enough to soften it up, along
supporting rather than imparting obvious
with the little bit longer time. That seems
new wood character. The variety’s
to work fine and it’s a pretty simple
structure makes it an excellent blending
process for us.”
option (for example, the Marche DOCs
Since 1998 Framingham have produced
Rosso Conero, Rosso Piceno, etc).
a Montepulciano every year but one.
The best examples have bright, juicy fruit,
The year they missed was 2012 – one
black and red berries along with a dash
of the coolest vintages on record. It has
of sour cherry and plum, and frequently
always been a niche wine, appealing to
a lift of florals (think violets), dried
a small market, with up to 500 cases of
herbs or even tobacco. Depending on
Andrew Hedley
the wine being produced annually. But
climate/ripeness, berry jam and liqueur
Winemaking
now Framingham are trying something
cherries can also be found. Wines are
While the viticultural practices are very
different – a Rosé. It is believed to be the
generally best within 3-4 years of vintage.
different to Pinot Noir, Andrew says the
only Montepulciano Rosé produced in
Montepulciano’s firm, dry tannins make it
winemaking style for Montepulciano is
New Zealand and Andrew says it’s not a
a handy partner with food, with meat-
very similar.
one off thing for the company.
based pasta dishes being an obvious
“We give it a little bit of cold soak,
“I believe that is the future of this variety,
choice.
generally in all but the coldest years.
for us at least.”
Globally, Montepulciano is found in
Then we ferment it like we would Pinot
As for the potential in Marlborough, he is
California, Australia, Malta and of
Noir. We would take a look at extra time
quite adamant that there is no real market
course, New Zealand, where its potential
on skins depending on what the tannin
on a wider scale.
is just beginning to be explored by a
profile was like in the skins.
“If you compare it to the Italian version,
handful of producers. Styles vary, but
“The berries are quite large, so the skin
it is going to be too expensive to
the best capture the essence of the
to juice ratio is quite small, therefore you
make here. There are high quality
Italian originals while showcasing New
don’t build in a massive tannin structure.
Montepulciano made in Italy and much
Zealand’s vividly pure fruit.
There is quite a lot of juice, but so long as
more rustic versions. We just can’t hope
it is relatively warm it will be okay to leave
to compete on price.”
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The Official Magazine of Wine Marlborough
Generation Y-ine Abby Albright Hailing from the mid west of America,
that trip that caught her imagination, or
deprived tissue. This is used for imaging
Abby Albright can be excused for not
at least caught her and her husband
in strokes and a lot of cancers where the
knowing too much about wine production.
Adam’s eye for the future. They fell in love
tumours are oxygen deprived.”
There is no such industry where she
with the country, and were keen to make
While fortunate to have been given the
comes from. Which makes it even more
their way back here at some stage.
opportunity, she quickly realised that the
interesting how this woman with a love
They were getting closer, when Abby
job wasn’t for her.
of chemistry should end up being a
applied for a position at Melbourne
“It’s a tremendous amount of work, doing
Research Associate and Lab Manager for
University back in 2011. The job was
the same thing over and over again. It’s
Plant and Food here in Marlborough. Her
synthesising radio pharmaceuticals or
like the definition of insanity – doing the
responsibilities include helping her fellow
imaging drugs to be used in PET scans.
same thing over and over and expecting
scientists with the chemical analysis so
“We had a collaboration with the local
a different result.”
vital in the vast array of wine research
hospital, where we would make the drugs
Sixty-hour weeks were the norm, and
being undertaken in this region.
at the Bio 21 institute, then take them
there was very little life/work balance.
In her words the job is; “A really great
to the hospital where they had all the
Plus Abby realised she wanted to be
merger of science and the tangible
facilities to label them with a radio active
involved in something that had more
aesthetics of wine and wine making.”
atom. We were trying to get the drugs to
immediate practical application.
With a Bachelor of Science from
be retained in hypoxic tissue, or oxygen
“All the research I had done over the
Kent State University – in chemistry and a PhD in organic chemistry from the University of Arkansas, Abby’s road to Marlborough has been a busy one. Initially believing she would follow the academic path and do a post doctorate, she ended up realising she would rather be doing something more practical. “I got fed up with academia and wanted a job which was more application based.” She had travelled during her studies, to Germany, Thailand, and even New Zealand, where she did some under grad work at Canterbury University. It was
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4/2014 WINEPRESS
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23
years was pretty theoretical. Someone
sophisticated equipment, with names
laurels and Abby is well aware of that.
may or may not find it useful in 10 years
that are not only hard to spell, they can
She would like to see further expansion
time.”
hardly be pronounced by a layman such
in the future, in terms of the lab itself.
And there was another major reason for
as myself. There is the Dyostem, the
She is already working on perfecting
moving on from the position.
High Performance Liquid Chromotograph
the capacity as a high analytical, high
“I wanted to stop working with all those
(HPLC), the UV Spectrophotometre, and
through put lab. She wants to utilise the
nasty chemicals as well.”
those are the ones that I managed to
equipment on hand to its fullest ability
That’s understandable.
understand. For Abby these are the tools
and is keen to ensure validation of all the
She had been keeping her eyes open for
of her trade. She is completely at ease
methodology to the same standard as a
any other science based job that might
with them, even if she isn’t quite as at
commercial lab. But she is also keen to
appeal and when she saw the position of
home with the world of wine.
begin some original research that will be
Research Associate at Plant and Food
of use to the industry.
Marlborough, she became interested.
“This vintage we are going to do a
“It ticked all the boxes for me. I wanted to move to New Zealand. I knew the top of the south was beautiful and I thought, I could live here.” Arriving a little over a year ago, she was thrown in the deep end, given vintage was about to start. And with vintage came a plethora of demands from the scientists involved in wine research. Given Abby wanted to be involved in more practical research, it appears she found her niche. “What we do is very immediate. I can be doing tests for a winemaker in the morning and then they are changing how they treat the musts in the afternoon. You don’t get a quicker turn around time than that.”
“What we do is very immediate. I can be doing tests for a winemaker in the morning and then they are changing how they treat the musts in the afternoon. You don’t get a quicker turn around time than that.”
study on the effects of frozen storage on different parameters of the grape composition.” Given freezing is the only way of storing fruit for analysis at a later date, the research has huge benefits. “There are chemists who study grapes and there are plant physiologists who want some sort of chemistry done on their grapes. But there are some things we do not know, like how much frozen storage is going to affect the amino acids in the juice. You may do tests on say the amino acids, but how do you know if the acids have been affected by what happened in the vineyard or some change that happened during frozen storage? Those sorts of things will probably be our first venture of original research and then we can
The lab at the Marlborough Research Centre is not commercial. Instead it is
“I am just starting to get a grasp on why
expand from there.”
supplying information to fellow scientists
we do what we do. Which is a bit of a
It is pretty high tech stuff and given that
who are collaborating with wineries in the
double edged sword. In some ways
Marlborough is such a small region on
province.
it’s really good for me to be completely
the scale of things, it is something we can
“Scientists have X, Y or Z project,
ignorant to what the scientific purpose
all be proud of.
[for example] trying to see how vine
is, because it leaves me with no bias.
“There are very few jobs where you
management influences the chemistry
On the other hand it’s nice to have some
could do some sort of research and
of the subsequent must or something.
understanding of why we do what we are
development work as a chemist as I
And we provide the analysis of the juice
doing. There are so many projects going
am doing, in a town that is smaller than
and sometimes the wine if it is made into
on, that even after a year I am only just
50,000 people. But I have found one and
wine.”
beginning to get my feet wet.”
I just love it here.”
The lab itself is home to some very
With science there is no resting on your
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The Official Magazine of Wine Marlborough
Wine Unwound ANNABELLE LATZ
Harvest Highlighted All the winemaking developments and
as through the press area, and the steady
jobs has made the list, and “pallet jacks
knowledge in the world will not sufficiently
clatter of footsteps up above the open
make awesome scooters.”
overcome the boss of all big things.
top and multi ferments tanks is a common
It was only a year ago that I joined the
Her name is Mother Nature, and she
sound as red tanks are plunged, air
winery as a brand new cellar hand at
ripped through the country at the
pulsed and eventually pressed off.
NZW. I thoroughly enjoyed my role with
beginning of March donning the nametag
Each day, as the day shift head home in
the barrels during harvest 2013. In my
Cyclone Lusi, as the 2014 harvest was on
a jaded state after a solid 12-hour shift,
wee bubble of oak I learned a lot about
the tipping end of commencing.
the night crew arrive. All bright eyed and
wood and wine.
Although Marlborough escaped the
bushy tailed they take over the various
I also still remember being shown a
worst of her anger, there was still
jobs the day shift are working on. It’s
pump for the first time, and grinning from
enough damage to put a hold on harvest
always a different story when the day shift
ear to ear when I completed my first taste
progress for a good week or so.
arrive back at work 12 hours later... the
off for my first racking.
Luck was on our side as warm
night shift looking weary, the smoko room
So when one of this year’s harvest crew
temperatures and drying winds followed
scattered with used coffee cups, and the
named the first racking and tasting off
Lusi’s path of destruction, and a few
radio a couple of notches louder than the
as their harvest highlight, I knew exactly
days’ later Pinot Noir and Pinot Gris
previous evening.
what they meant.
grapes were starting to roll into the
Harvest is equally as fun and exciting
Listening to the French national anthem
winery.
as it is hard work and challenging, and
was also listed, as was the fact that
For a week or so in mid March, grapes
can make someone cry tears of joy and
people from different parts of the planet
trickled nicely into New Zealand Wineries
frustration all in one day or even during a
with similar interests are sharing together
at Riverlands, giving the large harvest
couple of hours.
for a short time the experience of a very
crew a good chance to get their minds
It is all in the detail when collecting
unique culture, called harvest.
and hands around many aspects of the
together the delights of a harvest, so I
As one harvest cellar hand perfectly put
initial winemaking procedures; grape
asked the vintage crew, who cover all
it; “I hope everyone has an adventurous
maturity sampling, the running of the
corners of the globe, to jot down their
and insightful 2014 vintage.”
presses, rackings, red cap management,
harvest highlights so far.
Yes indeed, and I’ll touch base again
lab analysis, ferments, and the RDV.
Last year’s harvest friends returning for
next month when I’ll be able to drain and
The ‘Savalanche’ stepped into play near
another stint are a massive highlight, both
press Pinot Noir with my eyes closed,
the end of March.
for providing the chance to learn more
perhaps while singing the French national
It’s a telling factor that harvest has begun
about winemaking processes here and
anthem with the harvest crew.
when faint but constant grassy smells
reforming dear friendships, across all
google.com/+AnnabelleLatz
fill the winery air in the form of freshly
roles in the winery.
crushed Sauvignon Blanc grapes. The
Obtaining forklift licenses has been
press board is jotted with hand written
a popular point of harvest, although
details of truck and trailor grape loads
luckily not too many wheelies have been
arriving, red grapes are scattered around
cranked out just yet.
the hand pick processing stations as well
Creating new dance moves in between
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NZW Export News February 2014 Key Points • MAT February 2014 exports are 182.5 m. litres, up 6% on the previous year; packaged exports are +6% for the period and other exports are up 6%. • Average value MAT January 2014 is $7.13 per litre up 3% on the previous year; packaged export value is $8.35 per litre down 0.1% on the previous year. Total Export Volume & Value • MAT January 2014 total value of exports is $1.265 billion, up 5% on the previous year. • Total value of January 2014 exports was $75.1 m. up 15% on January 2013. • MAT February 2014 exports are 182.5 m. litres, up 6% (10.6 m. litres) on the previous year. • YTD February 2014 exports are 131.5 m. litres, up 9% (11.4 m. litres) on the previous year. Export Value per Litre - All wines • January 2014 average value was $7.14 per litre, down $0.41 per litre on January 2013. • YTD January 2014 average value is $7.00 per litre • MAT January 2014 average price is $7.13 per litre, down 2 cents from the previous month but up 3% or $0.18 per litre on MAT January 2013. - Packaged wines • Excluding unpackaged wine from the data, the January 2014 average value was $8.13 per litre, down $0.64 per litre on January 2013. • YTD January 2014 the average price is $8.35 per litre. • MAT January 2014 the average price is $8.35 per litre, down $0.01 per litre
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(0.1%) on MAT January 2013. • MAT January 2014 prices are up 0.6% to the UK and 0.4% to the USA, but are down 1% to Australia and 2% to Canada. Export Volume by Country of Destination • In February, for the major markets, exports were up 44% to the UK, 24% to the USA and 9% to Australia. Canada was up 74% for the month, while performance of other markets was mixed, with the best performers being Denmark, Germany and Sweden. • YTD February 2014 growth is led by the USA +12% and Australia +8%; the UK is +4%. Shipments to Canada are +10% on last year. Germany, Singapore & Netherlands are the other best performers. • MAT February 2014 growth is led by the USA +15% with Australia +5% but the UK is -1%. Canada shipments are +10% for the year. Performance of other tracked markets is mixed with Germany and Singapore both growing over 20% Export Volume by Packaging Type • Exports of packaged wines MAT February 2014 are 128.8 m. litres up 6.4% (7.7 m. litres) on the previous year and are 70.6% of total export volume. • MAT February 2014 packaged exports are up to all major markets led by the USA +10.9% and Canada 10.3%. • Exports of packaged wines YTD February 2014 are 90.0 m. litres, up 8.7% on the previous year. • February 2014 packaged exports were 10.4 m. litres, up 17.5% on February 2013.
The Official Magazine of Wine Marlborough
• Other (non-packaged) wine shipments MAT February 2014 are 53.7 m. litres up 5.6% (29.4% of export volume). Non- packaged shipments growth is led by the USA (+23.8%). • Non-packaged exports YTD February 2014 are 41.5 m. litres up 11.1% (4.2 m. litres) on the previous year. • February 2014 non-packaged shipments were 4.6 m. litres, up 57.3% on February 2013. Exports by Variety/Style • In February 2014 Sauvignon Blanc exports were 12.6 m. litres, up 33% from the previous year, accounting for 85% of export volume. Of the Sauvignon Blanc exported in February, 12.4 m litres was from Vintage 2013 and 0.2 m. litres was from Vintage 2012. • Performance of other styles was mixed in February with Pinot Noir, Pinot Gris and Cabernet & blends the strongest performers. • YTD February 2014 Sauvignon Blanc exports are 113.8 m. litres up 12% on the previous year. Performance of other styles is mixed with Sparkling and Pinot Gris the strongest performers. • MAT February 2014, Sauvignon Blanc shipments are 156.6 m. litres up 9% from the previous year. Most other styles are down on the previous year. • Production of Sauvignon Blanc in 2013 is estimated to have been 167.8 m. litres, 27% up on the previous year. Shipments of vintage 2013 Sauvignon Blanc since release are 112.4 m. litres or 67% of estimated production, the highest level at this time since data collection began in 2004.
Wine Happenings A monthly list of events within the Marlborough wine industry. To have your event included in next month’s calendar please email details to tessa.nicholson@me.com MAY 19
Spiegelau International Wine Competition 2014 entries open 26 – 28: Soil Fertility Seminar with Neil Kinsey. Details and registrations at www.nealkinseynz.co.nz 27-29 Vinexpo Asia Pacific – Hong Kong
JUNE 2-4 10 15
The London International Wine Fair New Zealand Winegrower Grape Days – Blenheim New Zealand Boutique Wine Festival – Imperial Lane - Auckland
JULY 3 15 – 17
Decanter World Wine Awards Trade and Consumer Tasting – London Spiegelau International Wine Competition Judging – Blenheim
AUGUST 8 Spiegelau International Wine Competition Awards Dinner – Auckland 27 – 29 Romeo Bragato Conference - Blenheim
SEPTEMBER 9 – 11 Judging New Zealand International Wine Show Auckland 27 Awards dinner New Zealand International Wine Show
OCTOBER 7-8 Marlborough Wine Show Judging – Marlborough
NOVEMBER 8 Marlborough Wine Show Awards Dinner - Blenheim
GREAT FOOD, GREAT WINES AND GREAT FRIENDS COME TOGETHER AT HERZOG’S! Come and enjoy Marlborough’s stunning Autumn days and join us for a casual lunch in the beautiful Bistro gardens or cosy up in front of the open fire for a delicious dinner. All for the love of wine! And for all you wine aficionados, come and indulge in one of New Zealand’s largest International wine lists!
HERZOG’S BISTRO OPENING HOURS - OPEN 7 DAYS A WEEK! LUNCH: From 11am - 3pm (last orders 8pm) DINNER: From 6pm - late Check out our latest menu online - www.herzog.co.nz CELLAR DOOR: Mon to Fri: 9am to 5pm, Weekends: 11am to 4pm Hans Herzog Estate | 81 Jeffries Road | Blenheim |03 572 8770 | info@herzog.co.nz | www.herzog.co.nz
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News From Home and Away International Events
Sydney Wine Competition Tophy
countries are being tested specifically
A 10-year strategy around major events
Winners
against the following limits: • copper <1
and inbound visitors has been agreed
Villa Maria Southern Clays Pinot Noir
mg/l; • iron < 8 mg/l; • manganese < 2
on by the board of NZ Winegrowers.
2010 took three trophies out of a possible
mg/l.
Included in that strategy is the
26, including Reserve Champion Runner
While the limits for copper and iron are
announcement that Sauvignon Blanc will
Up. The other two trophies were for
already listed in the NZW International
be the focus of an event similar to the
Champion Pinot Noir and Best Red Wine
Winemaking Practices Guide, the
Pinot Noir celebrations. Following on from
of the Competition.
manganese limit is a new requirement.
the success of Pinot Noir 2013, the next
Yealands Estate won the Best Value Dry
No New Zealand wines have been
event highlighting this variety will be held
White Table Wine trophy for their Land
found to exceed these limits by Chinese
in 2017 and every four years from then
Made Series Pinot Gris 2013. Ara Wines
authorities. However, as a matter of
on. The first Sauvignon Blanc celebration
won the Best Sauvignon Blanc trophy and
precaution, exporters to China may
will take place here in Marlborough in
Saint Clair family Estate won the Most
choose to have their wines analysed prior
2016 and will be held every three years
Successful Entrant of the Competition.
to export for the presence of these heavy
from then on.
In total Marlborough wines won six
metals.
These are the dates for the next 10 years.
trophies and 93 medals.
For further details on testing, contact
2016 – New Zealand Sauvignon Blanc 2017 - New Zealand Pinot Noir 2019 - New Zealand Sauvignon Blanc 2021 - New Zealand Pinot Noir 2023 – New Zealand Sauvignon Blanc. This last event will coincide with the 50th anniversary of the first plantings in Marlborough. And heading up the Pinot Noir celebration board is Marlborough’s Ben Glover. He has replaced Alastair Maling MW as the new chair. More on that next month.
CLASSIFIEDS With this big harvest approaching you may be interested in securing additional processing and fermentation space. Up to 700 tonne available. Alternatively, we will look at purchasing any extra Sauvignon Blanc grapes that might be available. Keep us in mind at harvest. Matt Rutherford, 03-543-2031mail@ spencerhillwine.com
Soil Seminar In Blenheim
Kirsten at Hill Laboratory.
Addressing neglected soils by balancing
Wine Competitions Fund Research
the minerals to the Albrecht Kinsey model
The Proceeds from two wine shows
of soil fertility is the subject of a soil
run in Marlborough are helping to fund
seminar being held in Blenheim this May.
research into specific aspects of wine
Neal Kinsey, the foremost Albrecht
tasting and judging. The Spiegelau
consultant in the world today, will be
International Wine Competition and
heading the three-day seminar on soil
Marlborough Wine Show are organised
fertility in Blenheim from May 26 to 28.
by Wine Competition Ltd, run by Belinda
His introductory course will look carefully
Jackson and Marg Cressell. At the end
at where all health starts – the soil.
of each show, unopened bottles of
To register go to www.nealkinseynz.co.nz
wine are auctioned off, with the funds
or www.goldenbaydolomite.co.nz There
going into the Cresswell Jackson New
is limited room so early registration will be
Zealand Wine Trust. This is the first year
necessary to secure a spot.
a research grant from those funds has
Heavy Metal Testing In The China Market NZW have been informed that selective testing is being conducted by Chinese authorities for the presence of certain heavy metals in wine. Wines from various
been awarded. The recipient is Dr Wendy Parr of Lincoln University, whose study will be in collaboration with Adelaide based Phil Reedman MW, the University of Burgundy as well as London and Oxford Universities.
Disclaimer: The views and articles that are expressed and appear in Winepress are those entirely those of contributors and in no way reflect the policy of the Marlborough Winegrowers. Any advice given, implied or suggested should be considered on its merits, and no responsibility can be taken for problems arising from the use of such information.
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The Official Magazine of Wine Marlborough
McAlpines Roundwood Limited
Suppliers of
Quality Roundwood Contact:
Grant Cathcart Phone 03 313 8339 Fax 03 313 3767 Mobile 021 511 460
roundwood@mcalpines.co.nz
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Crop A loads place great demand on Nitrogen the vine up until harvest, for so assisting the accumulation of essential Guaranteed Analysis: 42.5% Nfertigation w/v formulated liquid product or foliar A formulated Nitrogen fertigation or fol carbohydrates forliquid next season is vitally important toproduct build strong budsfor and healthy foliage. Crop loads place great demand on the vine up until harvest, so assisting the accumulation of essential
42.5% N w/v
carbohydrates for nextAnalysis: season isvine vitally important to so build strong buds and healthy foliage. Ntheand w/v CropGuaranteed loads great on the there up untilto42.5% harvest, assisting accumulation of essentialtherefore limiting t In theplace earlier partdemand of the season, tends be low transpiration cool soil temperatures,
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next season is vitally important to build strong to buds and healthy foliage. uptake offor Nitrogen applied early spring. Nitrogen required sustain vine growth to about the 4-5 leaf stage is lacecarbohydrates great on the vine up until harvest, so assisting the accumulation oflimit es Inthought thedemand earlier part of the season, there tends to be low transpiration and cool soil temperatures, therefore to be provided largely from reserves stored in the vine from the previous season uptake ofpart Nitrogen appliedthere early spring. required toitssustain vine growth to about the 4-5 leaf the stage In the earlier ofpost the tends to beNitrogen low and cool soil temperatures, therefore limiting s for next season is season, vitally important totranspiration build strong buds and healthy foliage. Immediately harvest, the vines major concern is to build carbohydrate reserves within the plant
thought tofor be the provided largely from reserves stored to in sustain the vine from the previous season uptake of Nitrogen applied early spring. Nitrogen required vine growth to about the 4-5 leaf stage is structure following spring Immediately harvest, thereserves vines major concern is tofrom build carbohydrate reserves within the plant thought to be provided from stored insuch the vine theits previous season Nitrogen is a post keylargely macro-nutrient important for functions as: Plant growth, carbohydrate production, structure for the following spring post harvest, the vines major is to build carbohydrate reserves within thetemperatures, plant andthere chlorophyll production, ofitsstrong fruit buds, and good flavour and aroma partImmediately of photosynthesis the season, tends toconcern be promotion low transpiration and cool soil t Nitrogen is following ainkey important for such functions as: Plant growth, carbohydrate production, structure for the spring compounds themacro-nutrient wine. rogen applied spring. Nitrogen required sustain vine to and about photosynthesis and chlorophyll production, of to strong fruit buds, andgrowth goodproduction, flavour aromathe 4 Nitrogen is a keyearly macro-nutrient important for suchpromotion functions as: Plant growth, carbohydrate photosynthesis and production, promotion of strong fruit buds, and the good flavour andapprox aroma Work in Marlborough would suggest that a 10 Tonne/ha of Sauvignon Blancprevious removes 7kgs compounds in chlorophyll thefrom wine. provided largely reserves stored in thecrop vine from season compounds in Nitrogen the wine. (fruit only). Therefore applying approx 15 L-20L/ha Ezy-N is replacing this N removal elemental post harvest, the vines major is the to active build its of carbohydrate reserves within Aim to apply as soon as possible postconcern harvest new root flush (when the plant7kgs is very Work in Marlborough would suggest that a 10during Tonne/ha crop period of Sauvignon Blanc removes approx Work in Marlborough would suggest that a 10 Tonne/ha crop of Sauvignon Blanc removes approx 7kgs demanding of carbohydrates) before the vine shuts down for the season. Ezy-N is replacing this N removal the following spring elemental Nitrogen (fruit only). Therefore applying approx 15 L-20L/ha elemental Nitrogen (fruit only). Therefore applying approx 15 L-20L/ha Ezy-Nofisthe replacing thiswhich N(when removal This period of new root development is very critical, as it is predominantly new will Aim to apply as soon as possible postfor harvest during the active period new rootroots flush thebeplant is very key important such functions as: Plant growth, carbohydrate p Aimmacro-nutrient to apply as soon as possible post harvest during the active period of new root flush (when the plant is very instrumental allowing optimum uptake of water key for nutrients next spring demanding of in carbohydrates) before the vine shutsand down the season. of carbohydrates) before the vinepromotion for of theitseason. is demanding andThis chlorophyll production, strong fruit buds, flavour an period of new root development isshuts verydown critical, as is predominantly the newand rootsgood which will be This period Product of new rootfeatures development is very critical, as it is predominantly the new roots which will be and Benefits: instrumental in allowing optimum uptake of water and key nutrients next spring n the wine.in allowing instrumental optimum uptake of water key nutrients next spring High analysis formulated liquidand Nitrogen Provides rapidand uptake by the plant Product features Benefits: Product features and Benefits: Excellent plant absorption via roots/leavescrop of Sauvignon Blanc removes appro orough would suggest that aliquid 10 Nitrogen Tonne/ha High analysis formulated liquid Nitrogen High analysis formulated Enhances new root development Provides rapid uptake by the plant ogen (fruit only). Therefore applying approx 15 L-20L/ha Ezy-N is replacing this N Provides rapid uptake by the plant Good tank mix compatibility Excellent plant absorption via roots/leaves Excellent plant absorption via roots/leaves Easy to mix & use s soon as possible post harvest during the active period of new root flush (when th Enhances new root development Enhances new root development Cost effective carbohydrates) before thecompatibility vine shuts down for the season. Good tankcompatibility mix Good tank mix Easy & use Easy to mixto&mix useis new root development very critical, as it is predominantly the new roots which w effective Cost effective rates and timings Application Cost
allowing optimum uptake of water and key nutrients next spring
Application rates and timings Grape vines: 10 – 20and L/hatimings as soon as possible after harvest via Fertigation Application rates
t features and Benefits: or Foliar applied
igh analysis formulated Nitrogen Grape vines: 10 – 10 20liquid as soon as possible after harvest via Fertigation Grape vines: –L/ha 20 L/ha as soon as possible after harvest via Fertigation PACK SIZE: 200L, 1000L Packs rovides uptake by the plant orrapid Foliar applied or Foliar applied Available from: Fruitfed Supplies, Blenheim xcellent plant absorption via roots/leaves PACK SIZE:SIZE: 200L,200L, 1000L1000L Packs Packs PACK nhances new root development Available from: Fruitfed Supplies, Blenheim ood tank mix compatibility Available from: Fruitfed Supplies, Blenheim asy to mix & use