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
BIRD & PEST CONTROL – Your one-stop shop! NEW! - Pyrotechnics
The new ‘banger’ and ‘screamer’ pyrotechnic cartridges offer growers a whole new option for scaring off persistent birds! The sound emissions – either a very loud bang approximately 30m from the point the launcher is fired or the screamer cartridge which travels approximately 90 metres, screaming all the way, are very frightening to birds and they cannot predict where it will come from next.
Visual Scares *Predator Kites *Flash Tape *Scare eyes & more German - Purivox Gas Guns The Carousel model pictured on a 2,1m tripod, is a very popular unit with a 24 hour timer and a large range of settings. The Mirror Pyramid (shown in photo) is an optional extra to create a visual scare. As it moves, it flashes the sun’s rays. Very effective especially if birds perch in trees or on power lines nearby.
Ask in store for our new 20 page brochure Full range available, Inquire now!! Fog Force
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
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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
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Marketing Matters
27
Wine Happenings
28
2012 Vintage Impresses
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has seen.
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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.
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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
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Emmanuel Bouguigon, who explained how New Zealand needed to be aware of this even more than other wine producing nations.
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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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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
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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
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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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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
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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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9
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.
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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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13
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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.
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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
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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
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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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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
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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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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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Level 1, 20 Market St, BLENHEIM email valuations@alexhayward.co.nz
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