Winepress - Feb 2013

WINEPRESS Issue No. 222 / Feburary 2013

Pinot 2013

2012 Impresses

Ningxia Challenge

Organic Focus

Photo: Jim Tannock

The Official Magazine of

www.wine-marlborough.co.nz

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A Micronair Thermal Fogger is used to disperse the product like a fog into the air. It is like tear gas to birds while being harmless to mammals. NZ Wine has clarified that the use of Fog Force bird repellent in vineyards does not require inclusion in the industry spray schedule. Residue testing demonstrates that there is not an issue when thermal fogging.

Blenheim Phone:

03 579 3733

In this issue...

Regulars

Features

3

9

4

Editorial

Well known wine writer Oz Clarke was mightily impressed with the

Tasman Crop Met Report

Pinot Noirs of 2010. But he is even more impressed with the 2012 vintage, claiming it is the best he

7

Marketing Matters

27

Wine Happenings

28

2012 Vintage Impresses

p10

has seen.

10

Pinot Noir 2013 Marlborough was a standout at the recent Pinot Noir conference.

This month we have a pictorial over view of the event itself and

News From Home and Away

some of the highlights of the four days.

12

Creating Terroir Wines To create terroir wines, growers

All correspondence including advertising / associate memberships / change of address to: Wine Marlborough PO Box 511, Blenheim 7240 T: 03 577 9299, F: 03 577 9298 E: admin@wine-marlborough.co.nz www.wine-marlborough.co.nz

need to be very careful how much they irrigate. That was the word from French soil scientist

p20

Emmanuel Bouguigon, who explained how New Zealand needed to be aware of this even more than other wine producing nations.

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 forrests and manufactured under ISO 14001 Environmental Management Systems.

16

Making Wine in China Two Marlborough winemakers were among seven who took part in the recent International Ningxia Wine Challenge. Dave Tyney and Patricia Miranda had the opportunity of a lifetime, and share their experiences of making wine in China.

p23

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2/2013 WINEPRESS

The Official Magazine of Wine Marlborough

For more information and to discuss all your processing requirements contact Louis Vavasour 03 575 7913 or info@ARWC.co.nz

Produced by:

From the Editor

Wine Marlborough Free to all levy paying members

Welcome to 2013, an important milestone in the Marlborough wine industry.

Associate Members: $77 +GST

This year marks the 40th anniversary of the first modern day planting of grapes in our region. Hard to believe that in four decades, Marlborough has gone from being a

Editor:

region of barely, lucerne and sheep to a renowned producer of wine. And 2013 may

Tessa Nicholson

well be the year that the world sits up and notices the sheer intense quality of our Pinot

16 Bank Street

Noir – highly likely if the response during Pinot Noir 2013 is anything to go by.

Blenheim

While we who live in this beautiful part of the world take the wine industry almost for

T: 021 709 571 E: tessa.nicholson@me.com

granted, it’s important that we don’t forget how much has been achieved in such a short period of time. If Pinot 2013 highlighted anything for me, it was this very point.

There is always a tendency to compare our wines with the greats emanating from

If you wish to make contact with any

Europe, but is that because they are producing wines so much better than ours, or is

member of the Wine Marlborough

it due to their longevity that is engrained into our psyche? If we had hundreds of years

Board, the following are their email addresses.

Dominic Pecchenino: nzyanks@xtra.co.nz Blair Gibbs: blair@spyvalley.co.nz James Jones: james@starborough.co.nz Ivan Sutherland: ivan@dogpoint.co.nz Ben Glover: ben@witherhills.co.nz Ruud Maasdam: ruud@staetelandt.co.nz Clive Jones: cjones@nautilusestate.com Guy Lissaman: glissaman@xtra.co.nz

of history behind us, rather than just four decades, would the world of wine lovers treat us any differently?

We cannot build a history overnight and nor should we. Let’s face it, what has been achieved here in such a short space of time, is probably accolade enough – it certainly seemed to be wowing the international guests at Pinot Noir 2013.

Thirty-seven wineries from Marlborough took part in the conference, with their wines displayed within its own venue on the Wellington waterfront. Delegates got to learn the story and history behind the region, (all 40 short years of it) and the evolution of Pinot Noir within the winemaking story. An outstanding topographical map of the province showed where those wines emanate from, and clearly showed the delineation of the different sub regions. The wines being tasted were all from 2010, a stunning vintage for Marlborough. But it wasn’t only about 2010. Wines from earlier vintages, plus some from 2011 were also available for tasting. It was important for all the winemakers attending to promote the age ability of our Pinots. While some people may think of them as wines to be drunk whilst young, there was ample proof on display that these wines only get better with age.

Hats off to the Marlborough team tasked with organising our regional event. The set up was great, the information on display enlightening, the photos of the region stunning and the wines superb.

So as we head into the wine industry’s 40th anniversary, it’s time to celebrate. Not only what has been achieved, but what the future holds.

Laurin Gane: laurin.gane@xtra.co.nz Simon Clark: simon@clarkestate.com

TESSA NICHOLSON tessa.nicholson@me.com

The Official Magazine of Wine Marlborough

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Met Report

Temperature

December 2012 weather Table 1: Blenheim Weather Data – December 2012

December 2012

December 2012 compared to LTA

GDD’s for: Month - Max/Min1 Month – Mean2

246.4 239.0

117% 116%

210.6 (1996-2011) 206.5 (1996-2011)

185.4 183.0

Growing Degree Days Total Jul – Dec 12 – Max/Min Jul - Dec 12 – Mean

552.9 599.7

103% 103%

534.9 (1996-2011) 583.8 (1996-2011)

471.1 530.8

Mean Maximum (°C) Mean Minimum (°C) Mean Temp (°C)

23.6 12.3 18.0

+1.8°C +0.9°C +1.3°C

21.8 11.4 16.7

(1947-2011) (1947-2011) (1932-2011)

19.9 12.1 16.0

- -

0.6 0.1

(1932-1980) (1986-2011)

0

Air Frosts (0.0°C) 0 -

- Sunshine hours 256.4 104% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2012 2443.3 99.5%

0 0 246 167.4 321.2 2456

(1932-1980) (1986-2011) (1930-2011) 2011 1974 (1930-2011)

0

Rainfall (mm) 25.4 51.5% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2012 580.0 90%

49.3 0.8 124.0 645

(1930-2011) 1934 1984 (1930-2011)

103.8

Evapotranspiration – mm

149.8

108%

138.3

(1996-2011)

111.6

Avg. Daily Windrun (km)

273.6

91%

300.2

(1996-2011)

203.9

Mean soil temp – 10cm

18.7

+1.1°C

17.6

(1986-2011)

17.7

Mean soil temp – 30cm

20.9

+1.8°C

19.1

(1986-2011)

18.6

Ground Frosts (<= -1.0°C) 0

December LTA

Period of

December 2011

167.4 2358.3

698.4

GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures 2 GDD’s Mean are calculated from average hourly temperatures 3 Mean temperature for two long-term average periods provided as a contrast 1

Figure 1: Temperatures profiles during December 2010, 2011 and 2012 while flowering of Sauvignon blanc was in progress in central Rapaura

Table 2: Dates and duration of flowering of Sauvignon blanc in central Rapaura in 2010, 2011 and 2012 and mean temperature over flowering

4

Early flowering

Mid flowering

Late flowering

End flowering

Mean Temp °C

Duration

2010

1% - 2 Dec

54% - 6 Dec

90% - 13 Dec

97% - 16 Dec

2-16=16.8

15 days

2011

1% - 8 Dec

35% - 15 Dec

90% - 22 Dec

98% - 27 Dec

8-17=15.1

20 days

2012

1% - 7 Dec

42% - 11 Dec

80% - 14 Dec

96% - 18 Dec

7-18=16.4

12 days

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2/2013 WINEPRESS

The Official Magazine of Wine Marlborough

December 2012 was a month of two halves with regards to temperature. The first half of the month was cool, whereas the second half was hot.

Mean temperature 1-15 December = 16.1°C; 0.6°C below the long-term average Mean temperature 16-31 December = 19.7°C; 3.0°C above the long-term average The maximum temperature during December was 32.0°C recorded on Christmas Day. This was followed by 29.8°C on Boxing Day. The mean temperature on Christmas day was 24.5°C (7.8°C above average) and on Boxing Day 24.8°C (8.1°C above average).

25 December 2012 is the hottest Christmas Day in the 66 years 1947-2012; the period for which we have daily temperature records on hand. The previous hottest Christmas Day was 25 December 1961 with 30.4°C. The coldest Christmas Day on record is 25 December 2004 with only 14.4°C. Christmas Day 2011 recorded a maximum of 21.0°C, 11°C cooler than Christmas Day 2012.

32.0°C recorded on 25 December 2012 is the 4th hottest maximum temperature recorded in December for the 66 years 1947-2012. The hottest December day on record is 31 December 1948 with a maximum of 33.4°C. 32.0°C recorded on 25 December 2012 was the hottest day since 6 February 2011, which recorded 33.4°C. Figure 1 displays the hourly temperatures over flowering in each of the last three years, for the Sauvignon blanc regional vineyard, at Pernod Ricards Squire Estate block in central Rapaura. Flowering got underway in 2010 five days earlier than in 2012. Without the two hot days on 5th and 6th Dec 2010, flowering duration would have been a lot longer. Flowering in 2011 was a protracted event as there were no hot days to push it along. Flowering in 2012 got underway only one day earlier than in 2011, however Figure 1 indicates that the daily maximum temperatures were above those achieved on most days in 2011. The daily minimums were fairly low on most days during flowering in 2012. However, it is the daily maximums that largely determine the speed at which flowering (capfall) progresses.

Sunshine December 2012 sunshine total of 256.4 hours was a marked improvement on the December 2011 total of 167.4 hours; the lowest total on record. Although the temperature in the first half of December 2012 was much warmer than the second half, the sunshine hours followed the opposite trend. Total sunshine 1-15 December was 143.5 hours, and 16-31 December was 112.9 hours. There were five overcast days in the

second half of December that recorded less than one hour of sunshine, whereas there were no days with less than one hour in the first half of December. Blenheim has been getting quite a number of overcast days with little or no rainfall in recent years, which probably helps to explain why the title of New Zealand’s sunniest town has not been won by Blenheim for quite some time.

Rainfall and Evapotranspiration December 2012 rainfall of only 25.4 mm was in marked contrast to the totals recorded in both December 2010 (131.6 mm - wettest on record) and December 2011 (103.8 mm). Total rainfall recorded in the 79 days (11 weeks) from 14 October to 31 December 2012 was only 37.4 mm, which is only 29% of the long-term average for this period of 129 mm.

In contrast, potential evapotranspiration (PET) for December was 149.8 mm – 590% of rainfall. PET for the 11 weeks 14 October to 31 December was 334.1 mm, or 890% of rainfall total of 37.4 mm.

Windrun Average daily wind-run for December was 273.6 km, compared to the average of 300 km for December; i.e. average daily wind speed was 11.4 km/hr compared to the December average of 12.5 km/hr.

The windiest day was the 1st of December, with 525.6 km wind-run and a maximum wind speed of 73.9 km/hr. The least windy day was 28th December with only 107.9 km wind-run and a maximum wind speed of 23.9 km/hr. There were nine days in December with above average wind-run and 22 days with below average windrun. Generally speaking most people will remember and talk about days with strong winds, rather than days that are relatively calm. I think that a few days with strong winds can trick us into thinking that a month has been particularly windy.

Annual Statistics for Blenheim 2012, compared to the long-term average Sunshine Total Sunshine for 2012 was 2443.3 hours; 99.5% of the long-term average (1930-2011) = 2456 hours i.e. only 12.7 hours less than the long term Table 3: Sunniest towns in New Zealand in 2012

Hours

Hours ahead of Blenheim

Whakatane

2602

159

Nelson

2584

141

Lake Tekapo

2562

119

Appleby

2530

87

Blenheim

2443

-

average or one days summer sunshine.

The total for 2012 was 85 hours higher than 2011 with 2358.3 hours. Blenheim only came fifth in the race for the sunniest town in New Zealand in 2012. A distant 159 hours behind Whakatane.

Rainfall Total rainfall for 2012 was 580.0 mm; 90% of the long term average (1930-2011) of 645mm. The 2012 total was 188.4 mm lower than 2011 with 698.4 mm and 245.4 mm lower than the 2010 total of 825.4 mm.

The 2012 rainfall total was the lowest since 2007, which recorded 539 mm. Eight months during 2012 recorded below average rainfall.

November recorded the lowest total of 7.0 mm. Four months during 2012 recorded above average rainfall. August recorded the highest total of 123.2 mm.

Temperature Mean temperature for 2012 was 12.9 °C. The 80 year long-term average (1932-2011) is 12.8°C. However, the long-term average for the 26 years 1986-2011 is warmer at 13.1°C. 2012 was considerably cooler than both 2010 (13.2°C) and 2011 (13.7°C – 2nd warmest year on record for Blenheim), but slightly warmer than 2009 (12.7°C).

Six months during 2012 recorded a below average mean temperature and six months recorded an above average mean temperature. 2012 had a cool start, with January, February, March and May all recording below average temperatures, whereas the latter half of the year was generally warmer than average with July, August, September, October and December recording above average temperatures.

As previously detailed the hottest day of 2012 was 25 December with 32.0°C. The coldest day of 2012 was 17 June with an air frost of -2.3°C and a ground frost of -6.2°C. Frosts Blenheim recorded 64 ground frosts in 2012.

This is the highest number of ground frosts since 1997 when 66 were recorded. 2011 recorded 58 ground frosts and 2010 35 ground frosts. The long-term average is 52.

Windrun 2012 was similar to 2011 in being a calm year, with lower than average daily wind-run.

All five years 2008 to 2012 have recorded lower than average wind-run. Only one month in 2012 recorded above average wind-run (October). It is a long time since Blenheim has experienced a windy month with a prolonged period of Nor-West winds.

January 2013 Weather Table 4: Blenheim Weather Data – January 2013 January 2013

January 2013 compared to LTA

January LTA

Period of

January 2012

GDD’s for: Month - Max/Min1 Month – Mean2

253.4 242.9

103% 102%

246.3 238.1

(1996-2012) (1996-2012)

233.8 229.6

Growing Degree Days Total Jul 12 – Jan 13 – Max/Min1 Jul 12 - Jan 13 – Mean2

806.3 842.6

103% 103%

781.2 821.9

(1996-2012) (1996-2012)

704.5 760.4

Mean Maximum (°C) Mean Minimum (°C) Mean Temp (°C)

23.7 12.6 18.2

+0.2°C +0.2°C +0.3°C

23.5 12.4 17.9

(1947-2012) (1947-2012) (1932-2012)

22.7 12.3 17.5

Ground Frosts (<= -1.0°C) 0

- -

0.1 0

(1932-1980) (1986-2012)

0

Air Frosts (0.0°C) 0

- -

0 0

(1932-1980) (1986-2011)

0

Sunshine hours 281.1 108% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2013 281.1 108%

261.3 165.2 335.3 261.3

(1930-2012) 1971 1957 (1930-2012)

270.7

Rainfall (mm) 59.0 122% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2013 59.0 122%

48.2 0 167.0 48.2

(1930-2012) 1978 1985 (1930-2012)

25.6

Evapotranspiration – mm

159.4

115%

138.8

(1997-2012)

161.9

Avg. Daily Windrun (km)

280.2

Equal

279.6

(1996-2012)

272.8

Mean soil temp – 10cm

19.0

Equal

19.0

(1986-2012)

18.5

Mean soil temp – 30cm

20.7

Equal

20.7

(1986-2012)

19.8

270.7

25.6

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

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Temperature The mean temperature of 18.2°C was 0.3°C above the long term average.

January 2013 was warmer than in the previous two years, 2011 and 2012.

However, January 2013 was similar or cooler than in 2008 (19.2°C), 2009 (18.2°C) and 2010 (18.5°C), which all recorded a warm start to the year.

You may be surprised to see in Table 5 that the mean temperature for the final week of January was only 17.0°C; or 0.9°C below the long-term average mean temperature. This was despite the fact that the last week of January was very sunny. This final week of the month pulled the overall mean temperature down.

However, it is interesting to note that the mean maximum temperature during the final week, at 23.7°C, was still above the long-term average of 23.5°C. The mean minimum during the final week was only 10.4°C; 2.0°C below the long-term average. There were some quite cool nights during this week.

Table 5: Weekly temperatures during January 2013

Mean

Mean Max

Mean Min

1st to 8th

18.3

24.1

12.5

th

19.3

24.1

14.5

rd

17 to 23

17.9

23.1

12.7

24th to 31st

17.0

23.7

10.4

1st to 31st

18.2

23.7

12.6

Long-term average

17.9

23.5

12.4

9 to 16 th

th

Rainfall and evapotranspiration 43.4 mm rain was received in Blenheim on 14th and 15th January. This rainfall doubled the shallow soil moisture (5-35 cm) from

16.7% on the 13th to 33.5% on the 16th after the rain. However, with only 1.4 mm of further rain between the 16th and 31st January the soil moisture dropped to 19.5% by the end of January.

Potential evapotranspiration for January was 159.4 mm; or 2.7 times the rainfall.

Expressed in another way, the potential water deficit for January was 100.4 mm (Potential evapotranspiration 159.4 mm, minus rainfall 59.0 mm). The long-term average potential water deficit for January is 90.6 mm.

Growing degree-day update In Figure 2 the growing-degree day line for the current season (12/13) is contrasted with four other seasons.

The harvest dates shown on the GDD lines are for 2-cane pruned Sauvignon blanc vines at Pernod Ricards Squire Estate block in central Rapaura. These vines have been consistently monitored since 2004. The three lower lines on the graph highlight that even though the GDD lines can be well separated at the time of harvest, that the actual harvest dates may not be well separated, e.g. only a difference of four days between harvest dates on the 6th April 2009 and 10th April 2012, whereas the GDD lines are miles apart in early April. The timing of budburst and flowering have a major bearing on the time of harvest. Whether budburst is early or late is important.

However, the most important determinant of harvest date is the date of flowering, the temperature during flowering and as a consequence of temperature, the duration of flowering.

The following information should be

Figure 2: Growing degree days for Blenheim: days ahead (+) or behind (-) average using average hourly temperature data and long-term average 1996-2012 The graph shows the cumulative GDD difference between the season and the longterm average total

considered in relation to the growingdegree day lines in Figure 2. Budburst was on 7 October and flowering on 11 December 2004, neither early nor late. However, very cold weather in December 2004 and early January 2005, during and subsequent to flowering meant that harvest on 14 April 2005 was very late (32 days later than the harvest date the following season in 2006). In contrast budburst was early on 30 September 2005 and this was followed by a month of warm weather in late October and early November 2005 prior to flowering. This led to an early flowering and as the weather was also warm over flowering, a very short flowering duration. Interestingly, January and February 2006 recorded only average temperatures and March 2006 below average. However, harvest on 13 March 2006 was one of the earliest on record. This early harvest was a direct result of early budburst in October 2005 and the warm temperatures in November and December 2005. Temperatures in the early part of the season up to and including flowering have a much greater effect on the timing of the phenological development than do the temperatures subsequent to berry set in the New Year.

In the immediate past season flowering on 17 December 2011 was very late and this meant that harvest in 2012 had no hope of being early. The growingdegree day lines for 08/09 and 12/13 have been following a very similar course since the third week of December.

Flowering for the current season was on 12 December 2012, five days later than on 7 December 2008. It was already apparent in December 2012 that harvest in 2013 was not going to be early.

Indications are currently that this block of Sauvignon blanc in central Rapaura will be harvested in early April.

Rob Agnew Plant & Food Research

The Met Report was brought to you by

NZ Owned & Operated

0800 855 255 | tasmancrop.co.nz

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Marketing Matters WITH MARCUS PICKENS

What is the Halo effect and why does it make a difference?

The Halo effect works and influences us

story lines around the world and create

wine events in New Zealand that get this

in many ways. The essence of this term in

significant noise in social media – all

much attention.

marketing is when a positive impression

giving us more reach to our consumer

New Zealand Pinot Noir is in a stronger

of a product is transferred to another

targets, or influencers who guide

position for this event and the benefits

similar product.

consumer behaviour. One of the things

flow to all wineries whether you

This is no field of expertise of mine, but I

I have witnessed first-hand is that there

participate or not. I am sure we as an

imagine that all readers of this can think

is significant opportunity to create

entire industry are the envy of the wine

of an example of this happening. For

knowledge and understanding of our

world, many of whom may love to stage

instance, you may have tried a famous

region, to document our progression

events across an industry but do not

brand of Champagne, say a prestige

and to give us opportunity to pause,

have the ability or collaboration to do so.

cuvee at a special celebration and then

reflect on and consider where we are

We are lucky to have this. Long may it

some other time you purchased the same

heading. Addressing these things, either

last.

brand’s Non-vintage wine. The purchase

as individuals, or speaking about them

While large scale events are probably

(and probably the drinking) may have

collectively and getting input from others

rarer due to the significant costs of

given you some special associations

helps shape where we end up, helping

staging them, and the considerable

of the time you drank their top wine

us hopefully arrive in that good space

uncertainty that comes with sponsorship

and overall made a very favourable

more by design than by chance. I am

and participation, there should be

impression. Your positive association to

sure these learnings and thoughts do

thought given to how this region can

the other event may have even made the

not mean people immediately rush to the

collaborate with wineries here on smaller

non-vintage wine taste better!

winery or vineyard and instigate change

scales to bring influencers here to tell

Do you think this effect works across

but the combined learning over time does

our stories first hand. Is it too wild to

other marketing fields? Of course it does

make an impact.

think that we could collaborate with other

and I would argue that this happens with

In particular regard to the Pinot Noir 2013

regions to achieve greater benefits and

events and regions too. Not all wineries

event, the halo effect will be strong and

opportunities and cross subsidise some

here want to be involved in events, such

lasting thanks to the effort that was put in

activities?

as the recently held Pinot Noir 2013

by the national board and Marlborough

conference, but in my opinion, we should

regional group, plus all individual

all be thankful that many of our wineries

wineries who participated. You may or

do. It is my firm opinion that such events,

may not buy in to Twitter but the hash tag

especially one as significant as Pinot Noir

#Pinot2013 was one of the highest rating

2013, have a positive rub on us as an

global trends during the conference

entire industry.

week signifying how much traffic (i.e.

How? Events such as these attract

interesting comments, quotes, facts) was

important visitors to the region, give

generated from attendees. There are few

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A Need to Age our Sauvignons TESSA NICHOLSON

Marlborough needs to be looking at the next phase of its evolution – and that could well be having the confidence to age our Sauvignon Blancs, according to Australian wine writer Jeni Port.

One of the visitors to Marlborough prior to

times of financial pressure, it is hard to

Pinot 2013, Jeni is no stranger to this part

justify holding wines back, when every

of the world. She has been visiting since

bottle sold helps maintain the bottom line.

the 1980s and has seen a great many

She also believes that there has been

changes in the style of wines emerging

a change in the past few generations

from here. But she is a strong believer

towards drinking younger wines. She said

that Marlborough has to keep moving

this was very apparent in Australia.

forward and can’t afford to rest on its

“Consumers in Australia have been

laurels.

conditioned to drink younger. That’s a by

‘You need to be looking to the future

product of a Federal Government change

and keeping ahead of the opposition.

to the law many years ago, that saw

The 1980 period was very exciting, but

wines being taxed regardless of whether

people began to get tired of it. Then

they were being aged or released onto

there was this resurgence, especially

the market. Overnight we had wines

in Australian wine drinking terms. New

that were being released younger and

Zealand dominates our white wine

younger. When I first began writing about

drinking habits, and that is unheard

wines, we had wines with four, five, six

of, it has never happened before. But

years of bottle age on them before they

moving forward, if you are talking about

were released. Today they have two years

Sauvignon Blanc, then I would say the

at the most.

future is about emerging styles.”

“So that has changed a whole

By emerging styles, Jeni said she meant

lot of producers out there that know their

generation’s perception of wine. They

the more complex Sauvignons, where

Sauvignon Blanc will age, and I don’t

are geared towards younger, fruitier

oak has played a part in the aging, along

know why they are so scared in coming

and livelier wines. So I guess it takes a

with natural yeasts and the wines are left

forth and re releasing those wines with

brave producer to say he is going to put

to age prior to release.

age. They (winemakers) will tell you it

away his wine, before releasing it. And

“I am talking about those Sauvignon

ages well, but the consumer needs to see

they have to be very confident about the

Blancs that are seeking more structure

some evidence.”

quality of the product.”

and complexity in their wines. There are a

She did however understand that in

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The Official Magazine of Wine Marlborough

2012 Vintage Impresses TESSA NICHOLSON

The 2010 Marlborough Pinot Noir was outstanding, but the 2012 looks like being even better. That’s the verdict of wine guru Oz Clarke.

In Marlborough prior to Pinot Noir 2013,

be balanced, I think acid is a far more

Oz said the 2012 Pinots he tasted while

exciting way of achieving that balance.

in the province were probably the “best

Because acid carries aroma and fruit.

I have seen yet, even better than the

Tannin doesn’t. Tannin stops the wine

2010.”

from oxidising and supports it, but acid

Which is some accolade, given how

coils flavours around it. An acid wine

well received the 2010 vintage has

running across your tongue is leaving

been.

trails of aromas and flavours on it,

“That is my own personal viewpoint,

which a tannic wine doesn’t do.”

but basically the 2010 was dark, ripe

He used the analogy of some of the

and deep and it was another step up,

great Bordeaux wines from recent

(compared to previous vintages.) I think

years to drive home his point.

the 2012 is another step up at the same

“In Bordeaux, two of the greatest

level that 2010 was. They are very, very

vintages this century were 2005 and

different and that is the delightful thing.

2010. The reason they were brilliant

It is the enormous difference that is so

is because acidity is very high. The

exciting.

acidity is like a piano wire running

“You were faced with a fairly small crop

through the wine and wrapping around

and pretty miserable weather until the

it all kinds of richness and aroma. In

last month or so. But instead of giving

the riper years like 2003 and 2009,

up, people have found a way or making

they didn’t get that. You could regularly

enjoyable, very focused, very, very

have that here in Marlborough, because you have the ability to create

scented, structured but ripe hearted

that does play a part.

wines.”

“I think there was a time when people

acidity.”

Oz believes those attributes have a lot to

were planting Pinot like Sauvignon Blanc

While Oz has always been a huge fan of

do with the cooler than normal ripening

and making it like Cabernet. Now they

Marlborough wines, his final words will be

period experienced in Marlborough

are not. They are much more careful

music to the ears of Pinot producers here.

during the early part of 2012. He

about where they are planting it and what

“I don’t think you need to talk about

described the wines as having weight,

clones they are planting.”

Central anymore. One needs to talk about

structure and flavour, which allows them

A great believer in the importance of acid

Marlborough.

to stand out. It’s not just vine age that he

versus tannin, Oz said the 2012 Pinots

“Actually you don’t even need to talk

puts the development of Marlborough

were led by the former.

about Burgundy any more – talk about

Pinot Noir down to, although he admits

“If wine needs acid or tannin, or both to

Marlborough instead!”

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Highlights of Pinot Noir 2013 PHOTOS TESSA NICHOLSON

Katy Prescott – Our entrants in the Pinot Bomb-Off

Ben Glover – Our organisers

Sam Neill – The opening speeches

Our Band

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Our People

Our Venue Layout

The Official Magazine of Wine Marlborough

Tim Atkin MW – The Guest Speakers

The Tastings

The Food

Our Visitors

The Wine

Pinot Safari – but more about that next issue.

The Official Magazine of Wine Marlborough

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11

Creating Terroir Wines TESSA NICHOLSON

Irrigation is the antithesis for terroir wines, especially in New Zealand, according to Emmanuel Bourguigon, a soil expert from France.

Many in the Marlborough wine industry

develop a big canopy.”

will know of Emmanuel’s parents; Lydia

Emmanuel went on to explain that for

and Claude who established LAMS, a

many that might seem like the right thing

French independent lab for soil analysis.

to achieve

Emmanuel is following in their footsteps

“World-wide in the last 15 years there

and is now a director of the company. He

has been a tendency to increase the

also has a good understanding of New

surface furniture of the vine to get more

Zealand conditions having completed his

photosynthesis going on, therefore more

PhD here.

sugars in grapes and an increase in

At Pinot 2013, he spoke about the need

aromatic concentrations. That’s valid

to create terroir wines from the ground

if you are in a region where the sun is

up. And to help achieve that, irrigation

your limiting factor. But in a place like

must be carefully considered.

New Zealand, where most wine growing

“Irrigation can be a problem if you want to achieve the highest quality in your grape,” he said. “The vine is a very resilient and adaptive organism. It is capable of growing in some very harsh environments. I have seen vines in Turkey and Lebanon where they get very little water a year, yet they produce without irrigation. They are thriving with beautiful foliage and nice grapes.”

He went on to state that irrigation is not always compatible with terroir wines.

Mainly due to the fact, that like most organisms, the vine is basically lazy. It will always try to find the easiest way to survive.

“It will always try to find the best compromise between energy expended to get to a resource and the benefits that resource offers. Your job is to help the

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vine do that. If it doesn’t get heaps of water, it will naturally spend more energy in root growth, to get the roots deep down into the soil for water.”

Whereas irrigating, particularly established vines, will ensure a mass of fine roots just beneath the surface.

“They are all in the first 40 to 50cm of soil and that’s a problem. Especially in New Zealand because you have very young soils. Some of your soils would have been cultivated for only 200 years, compared with Europe where the soils have been cultivated for thousands of years.

“The most fertile horizon in the soil is the first 30 – 40cm where you have the organic matter. If your roots stay in that horizon, they are going to get access to a lot of food and water. Irrigation tends to increase that. The pitfall is you will

The Official Magazine of Wine Marlborough

regions get amazing sunshine hours, photosynthesis is not your limiting factor.”

There is also the point that the bigger your canopy, the less minerality within the grapes themselves. Encouraging the vine to develop deep taproots will ensure less of the growth goes into canopy development.

There are many growers that would say the soil make-up won’t allow the vine to delve deeper, particularly in areas with hard formations within the structure.

Emmanuel said that theory doesn’t give the vine much credit.

“Vines can blast their way through substantial matter within the soil.

Basically a plant can go around obstacles like a stone for example, or find cracks within layers and then develop fine roots within. As the roots get bigger,

they break apart those layers.”

but strong in terms of a nutrient signature.

that have adapted specifically to New

Given the organic matter is contained

It is Emmanuel says, heterogeneous.

Zealand conditions.

within that first layer of 30 – 40cm, he

Which is important in the long-term goal

“You should start thinking about your

said the soil is far more homogenous than

of achieving individualistic wines, that

own mass collection. With Pinot Noir it

the deeper horizon.

represent their unique environment.

is easier than with other varieties, as it

“Try to picture the soil as you

is less stable. It does show

go deeper and deeper. The

some genetic variation among

more your nutrient signature is

clones and over time you

going to be. It is easy (for the

could start finding vines that

vine) to get carbon, hydrogen

are different from the others

and oxygen. It puts the leaves

and start selecting them.

out there and photosynthesises

Over 20 or 30 years you will

and bingo sugar synthesis.

achieve some selection that

However in the soil the vine

will be truly adaptive to New

is going to pick up over 20

Zealand conditions. Not

elements. So we are talking

clones that are selected in

diversity here. All these

Burgundy conditions. Reverse

nutrients and vital elements are

selection is possible, but it will

essential in the bio chemical

take time. To me you have the

reaction you get within the

The deeper the vine’s roots go, the more individual the wines

tools to do it, it’s just a matter

tissue of the plant. You will not

will be.

of starting it.”

get these from the atmosphere, so you want the roots to go down into the

While Emmanuel said this was an “easy”

C horizon.”

way to help develop terroir wines, there

This is the area of soil, which is 80 –

was a longer option as well. That would

90cm deep. It is poor in organic material,

involve creating a collection of clones

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The Official Magazine of Wine Marlborough

2/2013 WINEPRESS

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The Official Magazine of Wine Marlborough

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15

Making Wine In China TESSA NICHOLSON

Two Marlborough based winemakers were among seven that took part in the International Ningxia Wine Challenge in China last year.

Dave Tyney and Patricia Miranda were

the best red internationally, with a 2009

good idea, and said he could help.

selected from dozens of applicants and

Cabernet Merlot. It was a big thing for the

When the government said vintage

in September both headed over to the

region, and since then there has been

was in two months, he had better hurry,

emerging Chinese wine region. Their

a lot of hype about Bordeaux versus

Jim said, “There is no way we can get

goal was make a Cabernet Sauvignon,

Ningxia. The Provincial Government is

this organised in two months.” The

which will be judged next year by an

touting Ningxia as being better than

government said, “No, no, this needs to

independent panel. They will also

Bordeaux, and there is a lot of support

happen this vintage’’. By the end of July

head back later this year to make a

from the government to expand the

they had a website and blog and we

Chardonnay, which again will be judged.

industry. Especially as Ningxia as a

had two weeks to apply. They had well

The winning wines, will net the winemaker

province is in the bottom 5 GDP in

over 100 winemaker applicants. Then

US$31,000. For both Dave and Patricia,

China, because it is predominantly

within two weeks they had selected 10 of

the experience was one of a lifetime. The

agriculture based The agricultural arm

them and within another month we were

following are their stories.

of the government is aiming to promote

all over there. (Actually only seven of

firstly Chinese wine but also Ningxia as

the 10 selected made it to Ningxia. Two

a wine-producing region. Of the six main

had Visa issues, another a family matter,

wine regions in China, Ningxia is already

which meant they couldn’t take part in the

flagged as producing the highest quality

competition.)

Dave Tyney Recently in Decanter Asia, a Ningxia winery - Helan Xing Que - took out

Typical Grape Vine in Ningxia

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The Official Magazine of Wine Marlborough

red wines.

Vintage in Ningxia was postponed by

A guy called Jim Boyce

two weeks. I was meant to leave at the

(an American who is a

beginning of September, but didn’t get

wine consultant and writer

over there until the middle. We spent

based in Beijing) was

the first two weeks visiting different

there reviewing the wines

vineyards, getting a feel for the province.

and was in discussions

That was incredible. We were guests of

with the government on

the government, which was a new thing

how to promote the area.

for them. We were based in the city of

The government asked

Yinchuan, (population 4 million). We

whether they could run

would visits vineyards each morning,

an international wine

then the owners of the winery would take

making competition.

us out to a banquet lunch, which was

This happened at the

another experience really. The etiquette

beginning of July. Jim

of a traditional Chinese banquet, where

thought that was a really

the placing of people sitting at the table

was so important, there were all these

growers. The majority of growers focus

own brand there, but we got to use it

new foods, we were using chopsticks

on producing grapes that look good,

during the competition. It was incredible,

for the first time, we needed to be able

(like table grapes) rather than focusing

an absolute palace. There were actually

to drink and pace ourselves, as well as

on yield/vine balance and flavour of fruit.

two parts of the competition. We all had

be respectful. We would get through two

Because they don’t have the expertise,

to make wine from one vineyard, under

dozen red wines in a lunch. Then we

experience and even the machinery

the same conditions, at the Deda Winery

would shoot out and visit the winery and

within the vineyards, the yields are right

– same tanks, same pumps, same fruit.

do further wine tastings. By the time we

down and disease pressure is right up.

We each had one five tonne ferment of

did that for two weeks, we were ready to

It’s uphill the whole way. That attitude is

Cabernet Sauvignon.

start work.

going to take a long time to overcome,

Then the second part of the competition

The entire industry and province backed

maybe 20, 30 or 40 years until they get

we had to make a wine with our

the competition very quickly. There was

it right. There are some people who

partnership winery, with fruit off their best

an obvious push to promote the industry

are doing that now, but as a whole the

vineyard. That was a Cab/Merlot.

and they really want to make good wine.

concentration at the moment appears to

A lot of these wineries had young

And they do make some good wine, but

be on development and growth. But to

winemakers that had recently graduated.

there is so much work to do there at the

become a leader I think they need to be

They were very knowledgeable. Five

viticultural end. The issue there is the

focusing on vineyard practices.

years ago there was only one university

majority of locals don’t actually own the

In Ningxia there are at least 100 wineries,

offering winemaking courses, now there

land, and most are former farmers of

most small although some are quite big.

are five and the number of winemaker

other agricultural products, turning their

Ten of those wineries were working with

students is growing exponentially.

hand to viticulture on advise from the

the Government, and we (competitors)

Academically the winemakers certainly

government. There appears to be a lack

were working with those 10 wineries.

had the knowledge, but I think many of

of ownership of the vineyards, creating a dearth of viticultural understanding.

There is not enough focus at the moment from the wineries and winemakers to put in good practice. The wineries need to increase communication with the

them need more experience, travel and a

The competition itself.

After two weeks visiting, we were placed at a winery, and they also built us a winery for the competition. (Deda Winery.)

Someone owns it and they will make their

few more vintages under their belt.

In general these wineries as a business don’t have many systems in place. My winery didn’t have one computer or one phone, so everyone was working off mobiles. So there is a lot of work to do there.

Unfortunately vintage 2012 was very poor. They had a lot of disease issues - a lot of powdery and downy mildew. For that reason the crops weren’t ripening as fast as they should. One of the issues was picking at physiological ripeness and when the flavours were there. It all stems back to good vineyard practice. But having said that, there were vineyards that didn’t have much disease and you could get the fruit ripe. Under these conditions, the fruit quality was quite good, and there were some very nice wines over previous vintages that we

The Deda Winery - built for the competition.

tasted in barrel while we were there.

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17

Dave went back to Ningxia in early

The region is located in the centre of

spray management programmes to

January to oversee his wine in barrel.

China and the vineyards are at the foot

control disease such as leaf roll; use of

He will also visit later in the year,

of the Helan Mountains. The region has a

machinery and constant innovation would

before heading back to produce a

continental climate, dry, hot summers and

help the region take large steps forward.

Chardonnay from the 2013 vintage.

very cold dry winters, making challenging

Ningxia seems to be working in a

conditions, therefore expensive viticulture

very good direction in winemaking,

practices are likely, such as vines must

technology, and equipment.

be buried in winter.

Patricia made a Cabernet Sauvignon/

Some of the vineyards were planted

Cabernet Gernisht in the competition, but

30 years ago, but they have had many

believes the Ningxia region has potential

problems, so the oldest vines are

for many other varieties.

probably only about 13 years old. The

As for the wines tasted I was happily

system they have of burying the vines

surprised with the quality and

every winter, mean they lose many

consistency of the reds. As a general

during the early years. It is not possible

rule they were well balanced retaining

for vines to grow completely upright,

natural acidity, fruity nose and alcohol

(as is done in most parts of the world)

around 13-13.5%. In some cases the

because they have to be buried, so

wines are showing a green note either

trellising has to be adapted accordingly.

on the nose or palate, which for me,

Some years like 2012, it is very humid

showed some unripe fruit, which could be

and hot in summertime, so disease is a

improved introducing better knowledge of

big issue without good practices. The

vineyard management, with the objective

Government is putting a lot of money

of producing grapes with optimum

into the industry and I think this is the

phenological ripeness.

area they need to work and focus on

I believe they have to continue

– the vines - improvements such as

experimenting with all the other varieties,

canopy management, soil nutrition,

to find what will work for them. They

Patricia Miranda We didn’t know what to expect, because it was organised in such a short time. We got some information to begin with, but that was changing quite rapidly. So we were unsure. But I thought it would be a new experience, an adventure, so I didn’t worry too much. Then once we got there, everything began to happen. We got to visit different wineries and vineyards and they introduced us to what the competition was about. We learnt a lot about the region, the viticulture and their winemaking. But they were also keen to ask us a lot of questions. We felt fantastic, we were VIPs. They really did look after us. For me personally and professionally it was such a great experience to be able to go over there and learn about China.

This region is new for the world and even for themselves, they are learning how to grow grapes and make wine.

The International Winemakers help with the picking of fruit.

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The Official Magazine of Wine Marlborough

with people so interested in learning and growing in the wine industry. I did enjoy that.

The competition aims to promote the Ningxia region, which is determined to become one of the best in China if not the world. The wineries look fantastic, they are impressive buildings with the best equipment. They are often massive in terms of how much they can produce, but there is no correlation between current production and the wineries Sorting the fruit. Dave at left, Patricia 2nd from right.

capacity. They are building for what they

planted those (Bordeaux) varieties

The vineyard soil is alluvial, it consist of

will produce in the future, although there

because that was what they knew and

sand, schist, and small stones, where the

seems to be a need for more focus on

thought would be good. Some wineries

first vineyards where planted in 1970’s.

how to make the winery more efficient in

are experimenting with other varieties

In some places there is a little more

all areas.

and the renowned winery Chateau Helan

limestone, in others more clay. Water

Xing Que has vineyard experimental

is an issue. Most places still irrigate by

Patricia who was back in Ningxia over

blocks including Syrah, Pinot Noir and

flooding. But now they are putting in

Christmas and the New Year period,

Riesling, which I am very excited to follow

(drip) irrigation, but it is a very expensive

will also revisit later this year to oversee

the progress of, to see how they perform

and difficult system, different to what we

her wine. She will take part in the 2013

in the climate and soil conditions. Most

know in New Zealand. They are learning

vintage again, along with Dave, to make

widely planted is Cabernet Sauvignon,

though, it is a step by step process.

a Chardonnay.

Merlot, Cabernet Franc and Cabernet

There is a lot of development in the

All the wines produced by the competitors

Gernisht for the Reds and Chardonnay

vineyard and winery. For me that was a

will then be judged in January 2014.

for the whites.

special part of the trip, to be involved

in need of some

clear direction?

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First Year Results from Organic Focus Project TESSA NICHOLSON

The first year of the three year Organic Focus Vineyard Project has been completed, and the initial results are now out. In Marlborough the project is based at Wither Hills.

The three sites involved in the national

staff had to ensure the site was cleared

intention of attracting beneficial insects to

project are Mission Estate Mere Rd

of large stones well in advance. They

predate on pests.

Vineyard, Hawke’s Bay, where the

also had to lift irrigation wires higher

In terms of undervine weed management,

trials are Merlot and Syrah, - Gibbston

and stake the risers. As seen in the final

the conventional blocks received two

Valley School House Vineyard Central

costings, these preperations added a

undervine herbicide spray applications,

Otago, with Pinot Noir and Pinot Gris,

substantial amount to the bottom line.

while the organic blocks received four

- and Wither Hills Taylor River Vineyard,

Both the conventional and organic

undervine cultivations. There were no

comparing Sauvignon Blanc and Pinot

blocks received fertiliser applications of

major differences in crop and canopy

Noir. The aim of the project is two-

reactive phosphate rock and OrganiBor

management practices. However

fold; to demonstrate the practices and

(Boron); in addition the conventional

significant differences in growth in the

management decisions associated with

block received sulpher prills and the

Pinot Noir led to less trimming and leaf

organic growing; and to monitor and

organic block received gypsum, as well

removal in the organic Pinot Noir, but

compare the outcomes of organic and

as a solid drench of EM with every pass

more thinning costs to bring crop levels

conventional growing regimes across a

of the undervine weeder. The organic

into line with the smaller canopy.

number of variables.

Sauvignon Blanc block also had a cover

In terms of pest and disease issues,

(See below are the details of

crop of barley sown every second row

Botrytis was the only minor issue (albeit

Marlborough’s four blocks.)

in the inter-row, in an effort to increase

minor in the scale of things) experienced

There was a considerable amount of

organic matter levels and soil biological

in Marlborough. In the conventional Pinot

preparatory work necessary at the

activity.

Noir block the incidence was 10.3%,

beginning of the project, to adapt it for

In the organic Pinot Noir block a cover

but the crop loss 0%. The organic block

organic management. Given undervine

crop of buckwheat and Phacelia was

saw an incidence of 2.3% and again

cultivation is such an important process,

sown in every 10th interrow with the

no percentage of crop loss. In terms

Variety System

Pruning System

Row Spacing

Vine Spacing

Vines

Area

Clone

Rootstock

Soil type

Pinot Noir

Organic

2 cane

2.2

1.8

5,280

2.09

667

3309

Stony silt loam

Pinot Noir

Conventional

2 cane

2.2

1.8

5,192

2.05

667

Schwarzman

Stony silt loam

Sav Blanc

Organic

4 cane

2.2

1.8

4,400

1.73

BDX 316 101-14, 5C, S04 Stony silt loam

Sav Blanc

Conventional

4 cane

2.2

1.8

4,316

1.73

BDX 316 101-14, 5C, S04 Stony silt loam

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The Official Magazine of Wine Marlborough

Blanc blocks, the organic Pinot Noit

to the earlier thinning which did not occur

developed more slowly than the

in the conventional block.

conventional throughout the season. The

The Marlborough Pinot Noir blocks

vines never grew a full canopy and the

showed the most significant cost

fruit was slow to ripen. As a result the

difference of any in the programme.

vineyard managers chose to significantly

Mainly due to the need for extra crop

thin the crop in the hope of encouraging

thinning in the organic block. This added

ripening in the remaining crop. The

an extra $1,095 per hectare to the

thinned fruit was used in Wither Hills

costs for the Organic Pinot Noir when

sparkling wine.

compared to the conventional block.

There are some possible reasons for

Another significant difference in costs

the slow development of the organic

was in undervine weed management.

Pinot Noir block – the young age of the

Undervine cultivation cost $1077/ha in

vines contributing to an unformed root

the organic Pinot Noir and $1353/ha in

system, disturbance of the root system

the organic Sauvignon Blanc, compared

by undervine weeding and/or competition

with herbicide costs of $354/ha in the

from undervine weeds during the season.

conventional Pinot Noir and $377/ha in

of Sauvignon Blanc; the conventional

In terms of harvest, both the conventional

the conventional Sauvignon Blanc. The

block had 20.5% incidence and 0.1%

and organic Sauvignon Blanc were

heavily compacted soils at the vineyard

crop loss. The Organic block had 29%

harvested on the same day with no

meant the undervine cultivation costs

incidence and 0.3% crop loss. (Incidence

phenological differences.

were particularly high in Marlborough,

equals percentage of bunches, out of

However the harvesting of the Pinot Noir

compared to other regions. It is also likely

400 sampled from each treatment, that

blocks were staggered, with the thinning

that many of these costs are one off and

had any botrytis present.)

on the organic block taking place two

overall differences are expected to be

While phenology was identical in both

weeks prior to the main harvest. Yields

smaller in future years.

the conventional and organic Sauvignon

were lower in the organic block, also due A caveat in interpreting results: because

Costs Category Pinot Noir Pinot Noir

Organic Conventional

Total/Ha Total/Ha

Canopy/Crop $2,715 $2,074 management Fertilizer and lime $389 $377 General/Other $65 - Hand harvesting $952 $1,287 Machine - - harvesting Other wages $1,713 $58 Pruning and $1,522 $1,378 tying down R&M - Total $114 $33 Weed and $2,541 $1,738 pest control Total per Hectare $10,074 $6,945

this trial was done on existing commercial Organic vs Conventional cost difference Total/Ha $642

Sauvignon Blanc Organic Total/Ha $1,167

Sauvignon Organic Blanc Conventional Conventional cost difference $1,235

-$68

conventional and organic vines, including

$12 $65 -$335 -

$241 $39 - $886

$210 - - $886

$31 $39 -

clones and rootstock. Thus, differences

$1,655 $144

$1,107 $2,192

$129 $2,128

$978 $64

Vineyard project, including the

$81 $803

$214 $2,671

$50 $1,427

$164 $1,244

$3,129

$8,541

$6,064

$2,477

vineyards which were not planted specifically for this trial, there are a number of differences between the

observed may be due to these issues or other non-controlled variables.

The full report on the Organic Focus results from Hawke’s Bay and Central Otago, is available at http://www. organicfocusvineyard.com/category/ results/

The Official Magazine of Wine Marlborough

2/2013 WINEPRESS

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21

ADVERTORIAL

Co-operative Provides Choice & Surety

“Insanity is doing the same thing over & over and expecting a different result”. The wine industry must change and MGPGroup is part of that change.

Although Marlborough’s grape producers

throughout its US market. This wine will

smaller operations or individual growers.

co-operative, MGPGroup, is a brand new

be finish blended in Marlborough to

At this time, the only limitation to the

company, it has a long and well proven

provide the style and specific

sustainable growth of the business, and

heritage. Over a decade ago, three

characteristics that are enjoyed by the

thereby increasing the long-term returns

visionary grape growers established a

US consumer.

to its grower shareholders, is the supply

wine company that grew and matured to

The agreement provides for sustainable

of grapes. The co-operative has existing

become a well respected large scale

growth governed by market, processing

and other pending long-term supply

supplier of high quality Marlborough wine

and supply considerations. It covers

opportunities that currently cannot be

to the United States of America and other

volume and base price for a 5-year period

fulfilled.

international markets. Overtime it became

with provision for increase and extension

Membership of the co-operative is not

apparent that the existing company

into the foreseeable future with the initial

limited by size or the ability to provide

would struggle to manage and satisfy

target being 5.25 million litres (7000 tonnes)

fruit in the short-term. Growers who are

the increasing demand from these

for vintage 2013.

able to supply a limited volume only (or in

established markets, let alone additional

The historical relationship enjoyed over

fact none at all) over the next year or two

opportunities. This realisation has led to

many years has shown the client wine

are still able to become signed-up

and provided the solid foundation upon

company to have a very high standard of

members at this time and thereby secure

which the MGPGroup co-operative has

integrity (typical of US based

their place and earning potential for the

been established.

companies). All business has been

years to come.

The co-operative currently has around 50

conducted co-operatively and amicably

Growers need not commit their entire

grower member/shareholders and is

with payments due always received in full

crop and can choose to assign a portion

governed by a 5 member Board of

and on time.

of their crop only to the co-operative.

Directors guided by an extensive and

A prime goal of the co-operative is the

By signing up now will provide a

well considered constitution

restoration of sustainable profitability and

potential alternative to growers for the

The inaugural board will guide the

thereby maximise returns to the farm gate

sale of fruit, excess or otherwise,

co-operative through its establishment

and to the Marlborough economy as a

through the co-operative at full

and first vintage after which some

whole.

membership rate.

directors will retire by rotation to provide

The creation of a larger and soundly

The recent good flowering and bud

for election by member / shareholders at

structured and managed organisation,

initiation period will likely result in a large

its Annual Meeting.

combined with the North American

crop for vintage 2014. One wonders what

Subsequent to its incorporation under the

cornerstone agreement, provides a solid

the “fair market price” for grapes might

NZ Companies Act, MGPGroup has built

platform for the co-operative to progress

be? The future for independent growers

upon historical relationships and

its goals and business development for

supplying grapes to large corporate wine

cemented long-term agreement with one

the direct benefit of its grower

companies is bleak. MGPGroup provides

of the largest wine companies in North

shareholders. Scale provides access to

growers with long-term stability and an

America to supply Marlborough

markets and the achievement of

alternative option that will return higher

Sauvignon Blanc wine for distribution

operational efficiencies not available to

returns on average.

For more information please contact:

Chairman - Kevin Kilpatrick on 021 831 285 MARLBOROUGH’S GRAPE PRODUCERS CO-OPERATIVE

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2/2013 WINEPRESS

The Official Magazine of Wine Marlborough

or write to: MGP Group Ltd, PO Box 770, Blenheim 7201, New Zealand

Stop the Spread of Needlegrass TESSA NICHOLSON

Considered a pest plant, Chilean needlegrass needs to be controlled and its spread prevented. Grape growers in at risk areas can help with that control, according to the Marlborough District Council.

Alan Johnson, MDC’s Manager for

to produce three

Environmental Science and Monitoring

sorts of seeds, the

says there are patches of Chilean

obvious ones on

needlegrass throughout Marlborough,

the tip of the grass,

although the worst infestations are sited

along with seeds

in the Blind River area. While to the

found within the

untrained eye it may just look like a form

stem and also at the

of tussock, needlegrass forms dense

base of the plant.

clumps that smothers pasture. It is also

Digging out the

unpalatable to livestock and the aerial

grass, is one way

seeds have very sharp tips that bore into

of removing it, but

the skin of animals and humans.

unless care is taken

Given the proliferation of vines in the

the basal seeds

Blind River area, Alan says there is

can either end up

concern that seeds may be transferred

remaining in the

via machinery or excavation to previously

soil, or worse can be transferred during

Chilean needlegrass is only an issue for

non-infested areas.

transportation.

pastoral farmers. If you develop the pest

“The spread risk is a bio security one that

“We just want people to take extreme

plant in your vineyard you are obliged

the Council is very concerned about,”

care when they are working in an area

to destroy it and that is likely to involve

he said. “We are worried that vineyard

that has Chilean needlegrass,” Alan

some serious chemical usage.

machinery or even mowers may become

says. “All equipment used in these areas

“It’s in everyone’s best interests if we can

carriers of the seeds, especially if they

must be washed down before it moves

actively control the growth and spread.

are going from vineyard to vineyard over

to another area. And people need to be

Which is why we are asking everyone to

a period of time.”

careful they are not carrying the seeds on

be vigilant when working in areas already

While there are very few infestations in

their clothing as well.”

infested.”

the Wairau Valley, that could change

Soil movement is another potential risk,

If you have any issues or want

if seeds are transferred. And it is not

he says, as is the movement of stock and

more information regarding Chilean

just the aerial seeds that are the issue.

hay or baleage.

needlegrass, you can contact the

Chilean needlegrass has the ability

And don’t be fooled into thinking that

Council’s Biosecurity section.

The red areas show where Chilean needlegrass has taken hold.

The Official Magazine of Wine Marlborough

2/2013 WINEPRESS

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23

Preventing Email and Phone scams Have you ever been targeted by an email or phone scam?

Fraudsters use these scams to collect people’s personal information. Inland Revenue have some advice on how to prevent being a target.

Gaining access to your personal information happens in a number of ways, such as telephoning you and claiming to be from Inland Revenue, or “phishing” - sending an email that looks like it comes from Inland Revenue or a tax refund agency. They then use this information to make false claims or access your personal details.

Phone scams often claim that you’re owed a tax refund and can collect it on the condition that you make an upfront direct payment to a bank account, usually via Western Union. They may also ask you to go to your computer to make the transfer through a website address they give you while they are still talking to you. If you are concerned that you have

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2/2013 WINEPRESS

received a scam phone call, please just hang up.

Email scams include a link that sends you to a false website, which usually looks very similar to a real page. You will be asked to enter personal Inland Revenue information like your secure online services account (myIR) user ID and password.

Clicking on the link in the email makes a virus download onto your computer.

This can give the fraudsters access to your personal information. If you have received a suspicious email please don’t click on a link, or reply to it. Delete the email from your Inbox and Trash folders.

The Official Magazine of Wine Marlborough

Inland Revenue will never send you an email that: • asks you to provide personal Inland Revenue information such as your secure online services account user ID and password, or • contains a direct link to a page which asks you to submit information such as our “Secure online services” login page.

Inland Revenue will never ask you to go to any website except www.ird.govt.nz.

If you think you have replied to a scam, and given money or personal details, contact your bank or credit card provider immediately.

By being aware of these scams you keep your information secure and protect yourself from fraud.

Chardonnay Astounds TESSA NICHOLSON

Kat Wiggins took many memories of Marlborough home with her, but the stand out was the quality of Marlborough Chardonnay.

When she arrived in Marlborough back

to share information with her.

in November, Kat knew she was going to

“My take home memory will be how easy

get to see a lot of Sauvignon Blanc and

it was to walk into people’s wineries and

Pinot Noir. She was keen though to find

ask difficult questions. Everyone was

out more about the aromatics the region

incredibly welcoming and helpful and

is producing. She wasn’t disappointed.

put up with me asking inane questions.

“The Chardonnay was a huge surprise,

I admit they did get better the longer I

I just love the Chardonnay here. It has a

was asking them,” she joked. “What was

really good balance. You get the very ripe

so interesting though, was everyone was

fruit, but you still have a real race and

so different. There was never a point

drive to it. There is also a sensible use of

when I though ‘Oh yes, I’ve heard all this

oak. I heard some of the people here say

before.’ Instead everyone had a different

there really isn’t a market for Chardonnay.

perspective on things. They all had a

Well maybe at the supermarket level it’s a

different take, different philosophy, site,

hard sell compared to Sauvignon and you

different reasons for using those sites and

are up against a lot there. But fine wine

a different story. There was so much that

Chardonnay, if you push it to upwards of

was varied about the region.”

$20, in terms of your sale price, that is

Given Kat is undertaking her Master

where the European market is looking.

of Wine she said the experience was

In the part of the industry I work in in the

beyond valuable for her future studies.

UK, there is certainly an interest in great

“Looking at wineries and vineyards has

Chardonnay. We have had a lot of good

helped put things into perspective for me.

Californian Chardonnay, good South

I had a certain view of things in my head,

African and Australian Chardonnay. But

but when I walked into the wineries, I was

we haven’t done a New Zealand one for a while. But I think we should be. They are tremendous.

“In the UK, it is a world where Bordeaux and Burgundy are the bread and butter of the fine wine industry. But they are getting increasingly difficult to get hold of and afford – so now is the time to strike while the iron’s hot for new world producers.

You have the quality to boast about. It will be a bit more of a hand sell though.”

Kat said that if her boss were to ask

for one peie of advice regarding Marlborough wines, she would say straight off – get some Marlborough Chardonnay – and Pinot Noir.

“It’s the one thing we wouldn’t have thought to do before (this trip).”

After three weeks in the province, getting to see first hand how the industry works, she was astounded at how easy it was to talk to the winemakers and viticulturists in the region, and how willing everyone was

thinking – ‘God that’s a hell of a lot bigger than I imagined it’, when I was looking at say presses or crushers. And doing the MW you are expected to do applied learning. So it’s not just knowing that after crushing it goes into the press. You have to know why people use different methods and the final outcomes. So this trip has been so valuable for me.”

Kat was the first UK winner of the Wine Marlborough-UK Link John Avery Scholarship.

The Official Magazine of Wine Marlborough

2/2013 WINEPRESS

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25

IS YOUR WATER PERMIT DUE TO EXPIRE? McAlpines Roundwood Limited

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

roundwood@mcalpines.co.nz

Call

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maRlBOROUGH BOROUGH NEGROWERS WiNEGROWERS can save a bundle WitH OffiCEmax ax As a Marlborough Winegrower, you can get up to 60%* off the retail price of hundreds of products from OfficeMax.

To take advantage of special Marlborough Winegrowers pricing, phone Paul Watts on 03 579 4526 or email paul.watts@officemax.co.nz *Average discount 30%

CliCk officemax.co.nz Call 03 579 4526 Email paul.watts@officemax.co.nz OfficeMax is a proud supporter of the Wine Marlborough John Avery UK Link Foundation Scholarship.

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2/2013 WINEPRESS

The Official Magazine of Wine Marlborough

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 FERRUARY 13 – 15

NZ Syrah Workshop – Bayview Chateau Tongariro, Mt Ruapehu

22 – 24

Diamond Jubilee Easter Show Wine Awards judging (Formerly known as the Royal Easter Show.)

MARCH 1

Decanter Wine Award Entries close

1

Well known viticulturist Richard Smart Richard will take a retrospective look at the Marlborough wine industry, from when he first visited in the late 1970s, to its present status, and how/why it got there, and where it might be in 2050. MRC Theatre – 4pm.

16

Havelock Mussel Festival

20 – 22

South Island Agricultural Field Days - Lincoln

24 – 26

ProWein International Wine Fair – Dusseldorf Germany

APRIL 7 – 10

Vinitaly – Verona, Italy.

The Official Magazine of Wine Marlborough

2/2013 WINEPRESS

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27

News From Home and Away being experienced around the world.

but newer markets like US, Canada and

The biography

The rise equates to 1 percent, but is a

China have become more profitable.

of Villa Maria

positive move in the right direction for

founder,

wine producing nations. The two areas

Sir George

where the highest growth has occurred

Fistonich, has

are China and Northern Europe. They are

been named

two regions NZW is concentrating on with

as a finalist in

the assistance of NZTE funding.

the prestigious

Red wine makes up 54.7percent of still

Gourmand World

wines consumed during the year of the

Awards for Wine

survey, (2011) and France is the largest

Biography up for International Award

and Drinks books. As a finalist in the

exporter of wine by value.

“Drink History”, The Winemaker is up

And it looks even better for the

against books from France, China, the

future. According to the report, wine

UK and the US.

consumption is expected to grow by 5.3

Written by Kerry Tyack, The Winemaker

percent this year.

is a fascinating history of how our most awarded winery grew from very small beginnings, to become one of the biggest names in New Zealand’s wine portfolio.

The awards will be held in Paris later this month.

Rabobank Wine Quarterly Shows Slowdown in Growth It has been an amazing few years in terms of export growth for New Zealand wine, particularly on the back of the 2008 surplus. But according to the Rabobank Wine Quarterly, that growth is about to

Global Wine Consumption on the

slow down. It will soon begin to dip on

Increase

lower available supply from the 2012

A study undertaken by International Wine

harvest, the report says. The impact

and Spirit Research, commissioned by

has not been uniform across markets

VinExpo shows wine consumption has

though. The traditional markets of UK and

risen, despite all the economic woes

Australia have seen a drop in growth,

Niwa Weather Predictions for Marlborough February-April temperatures are likely to be near average. Seasonal rainfall totals, soil moisture levels, and river flows are also all likely to be in the near normal range.

Probabilities are assigned in three categories: above average, near average, and below average. The full probability breakdown is:

Temp Rainfall

Soil River moisture flows

Above average 25

30

25

25

Near average 50

40

45

45

Below average 25

30

30

30

It has to be noted though, that the above predictions are not for Marlborough alone, they also are for Buller and Nelson.

Marlborough and Buller can hardly be described as sharing similar weather patters.

Winery Exchange - 2013 Harvest Name, Email and Contact Number Company Name

Grapes wanted for Vintage

Indicate if required from any sub region

Eleanor Bartow, Bartow Imports eleanorbartow@gmail.com, 202 577 9774 (U.S. number: country code 1)

Sauvignon Blanc (40 tonnes; plus 10-20T or minus 10T)

Southern Valleys especially Fairhall, ideal

Alan Holdaway Ph 578 7137 holdaway@xtra.co.nz

200,000 L Sauvignon 2013

Lower Wariau / Dillons Pt

Lowlands Wines

Cloudy or finished wine for sale

Disclaimer: The views and articles that are expressed and appear in Winepress are those entirely those of contributors and in no way reflect the policy of the Marlborough Winegrowers. Any advice given, implied or suggested should be considered on its merits, and no responsibility can be taken for problems arising from the use of such information.

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The Official Magazine of Wine Marlborough

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