Winepress - June 2013

WINEPRESS Issue No. 226 / June 2013

Win with Survey

Prepare for 2014

Vinantics Marlborough

Wine Unwound

Photo: Vinantics from Invivo Wines

The Official Magazine of

www.wine-marlborough.co.nz

SUPPLIERS OF: ■ Vineyard posts & strainers ■ Quality timber products ■ Utility buildings - designed for your needs ■ Locally owned ■ Working towards the betterment of Marlborough

TOP DEALS ~ TOP SERVICE 163 Hammerichs Road, Blenheim Ph 03 578 0221 Fax 03 578 0251 sales@rapauratimber.co.nz

In this issue...

Regulars

Features

3

Editorial

6

Tasman Crop Met Report

4

27

Wine Happenings

While vintage figures for 2013 were not available at the time of writing, yields in Marlborough are expected to be well up on last

12 Generation Y-ine 25 Wine Unwound

Preparing for Vintage 2014

year. So what does that mean for

p11

next vintage? Dr Mike Trought explores some possibilities.

8

From Home and 28 News Away

A Need For More Training Hundreds of people from overseas flock to Marlborough for work every vintage. But few locals are knocking on the doors. Could that be due to a lack of training

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

availability? Annabelle Latz explores.

p12

19

A New Chair for F12

Fromm’s William Hoare has taken over the role of Chairman for one of New Zealand’s unique export initiatives – the Family of 12.

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.

20

Vinantics – Marlborough Style Organised by Heather Battersby of winejobsonline, Vinantics gave vintage workers the chance to show off in photographic style. We look at some of the best pics to emanate out of Marlborough.

p19

The Official Magazine of Wine Marlborough

6/2013 WINEPRESS

|

1

rENwick

146 wratts road

rapaura marlborough

prime rapaura Vineyard

Established vineyard located in the prime Rapaura ‘Golden Mile’ winegrowing area of Marlborough. Encompassing approximately 15ha of grapes, this mature vineyard boasts loamy soils over greywacke gravels and enjoys an abundant water supply from its own artesian bore. It is relatively free of frost but for added insurance has two frost propellers. The accompanying substantial home rests in a well established garden setting with a swimming pool, springfed pond and incredible views over vineyards to mountains beyond. The vineyard is also complemented by a good range of outbuildings. Located within 10 minutes of the centre of Blenheim with well sealed access, this property is handy to all services and amenities.

Vendors are serious about selling and wil consider all offers

2

|

6/2013 WINEPRESS

The Official Magazine of Wine Marlborough

Deadline Sale 4pm, Thurs 11 July 2013, Bayleys, Cnr Charles & Seymour Street, Blenheim (unless sold prior) www.bayleys.co.nz/112803

Tim crawford

m 021 704 833 b 03 578 7700 tim.crawford@bayleys.co.nz VINING REALTY GROUP LTD, BAYLEYS, LICENSED UNDER THE REA ACT 2008

Produced by:

From the Editor

Wine Marlborough Free to all levy paying members Associate Members: $77 +GST Editor: Tessa Nicholson 16 Bank Street Blenheim T: 021 709 571 E: tessa.nicholson@me.com If you wish to make contact with any member of the Wine Marlborough Board, the following are their email addresses.

Dominic Pecchenino: nzyanks@xtra.co.nz Blair Gibbs: blair@spyvalley.co.nz James Jones: james@starborough.co.nz

The 17th of May should be a day diarised in all the Marlborough wine industry’s calendars. For the past four years that day has been marked as International Sauvignon Blanc day – and one we should be doing all we can to promote.

The idea of celebrating our flagship variety didn’t occur here in Marlborough. Instead it began back in 2010 at St Supery Winery in Napa, California. The aim was to promote the variety internationally through social media. This year, for the first time, New Zealand was right behind the celebration. Here in Marlborough winemakers got together to taste a range of local offerings, ranging from 2008 through to 2012. There was a vast amount of tweeting going on during the two-hour event, which due to our time zone, was the pre runner for the St Supery launch in America.

While those in the know were well aware of the relevance of May 17, unfortunately there was very little promotion outside of the industry itself. Many Sauvignon lovers I know in other parts of the country were mystified when I mentioned that the day had occurred. “Really – why didn’t I know about this?” being a common response.

It’s an indication that more needs to be done to promote it. Think Summer of Riesling – Pinot Noir New Zealand, or the International Chardonnay Competition. They have all gone from small beginnings to become a major player in terms of varietal recognition.

Maybe we here in Marlborough could do the same thing for Sauvignon Blanc. If every winery promoted the day via newsletters, websites, Facebook and social media well in advance of May 17, we could create an event that reignites the love affair wine consumers have with our wine.

Let’s start counting down until the next International Sauvignon Blanc day, and make it one that is befitting of our most important wine variety.

Ivan Sutherland: ivan@dogpoint.co.nz Ben Glover: ben@zephyrwine.com Ruud Maasdam: ruud@staetelandt.co.nz Clive Jones: cjones@nautilusestate.com Guy Lissaman: glissaman@xtra.co.nz

When you opened your copy of Winepress this month, you will have noticed a survey from Wine Marlborough was included.

Before you put it aside and forget about it, please take a look. It is important for everyone in the industry to take a few minutes out of their day and answer the handful of questions included. The aim is to find out what you as members are seeking in terms of knowledge. How can we help you to become better at what you do? What are the subjects that you are interested in knowing more about?

Everyone who fills the survey out and returns it to us here at Wine Marlborough will go into the draw for two FREE tickets to the 30th Anniversary Marlborough Wine and Food Festival next year, along with half a dozen Marlborough wines. Pretty good incentive, for five minutes wouldn’t you say?

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

TESSA NICHOLSON tessa.nicholson@me.com

The Official Magazine of Wine Marlborough

6/2013 WINEPRESS

|

3

Met Report Table 1: Blenheim Weather Data – May 2013

May

2013

May 2013 compared to LTA

May LTA

Period of LTA

May 2012

48.9 59.1

84% 83%

58.1 70.8

(1996-2012) (1996-2012)

24.0 50.

1399.4 1420.0

103% 101%

1364.0 1411.5

(1996-2012) (1996-2012)

1190.

1268.9

16.2 5.8 11.0

-0.2°C +0.1°C -0.1°C

16.4 5.7 11.1

(1986-2012) (1986-2012) (1986-2012)

15.8 3.8 9.8

Ground Frosts (<= -1.0°C) 7

4 less 1.3 more

11.0 5.7

(1932-1985) (1986-2012)

11

Air Frosts (<0.0°C) 1

2.5 less 0.4 less

3.5 3.5

(1932-1985) (1932-1985)

4

Sunshine hours 182.5 108% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2013 1162.9 109%

168.5 114.7 220.2 1062.5

(1930-2012) 1969 1930 (1930-2012)

185.4

Rainfall (mm) 94.4 147% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2013 296.5 118%

64 13.5 182.6 251.5

(1930-2012) 1936 1948 (1930-2012)

GDD’s for: Month - Max/Min¹ Month – Mean² Growing Degree Days Total July 12 to May 13-Max/Min July 12 to May 13 - Mean Mean Maximum (°C) Mean Minimum (°C) Mean Temp (°C)

1010.8 28.6 185.8

Evapotranspiration – mm

48.1

112%

42.9

(1996-2012)

49.6

Avg. Daily Windrun (km)

172.1

79%

218.1

(1996-2012)

176.5

9am mean soil temp – 10cm

8.7

+0.1°C

8.6

(1986-2012)

7.0

9am mean soil temp – 30cm

11.8

+0.8°C

11.0

(1986-2012)

9.7

¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures May 2013 was slightly cooler, sunnier, wetter than average and very calm.

Air Temperatures May 2013 recorded a mean temperature of 11.0°C; 0.1°C below average (Table 1).

This was 1.2°C warmer than May 2012 (9.8°C), but 1.8°C cooler than May 2011 (12.8°C).

Frosts May 2013 recorded 7 ground frosts and 1 air frost; very close to the average number recorded over the period 19862012. Five of the seven ground frosts in

4

|

6/2013 WINEPRESS

May were recorded during the last eight days of the month from 24th to 31st. The coldest morning was the 29th May, with an air frost of -1.7°C and a ground frost of -6.8°C. This is the second coldest ground frost on record for May and the coldest May ground frost in the last 30 years. The coldest May ground frost recorded in Blenheim for the 66 year period 1947-2013, was -7.1°C recorded on 24th May 1983.

Background information about frost formation The following information was accessed

The Official Magazine of Wine Marlborough

from http://www.shorstmeyer.com/wxfaqs/ frost/frost.html on 04 June 2013.

Frost is ice that sublimates directly on the surfaces on which it is found. Sublimation occurs when water vapour, goes directly from the vaporous state to the solid state.

Dew is formed when the water vapour in the air goes into the liquid state. The temperature at which the change of state occurs as the air is cooled is called the dew point temperature when the change of state occurs at a temperature above freezing or the frost point temperature when the change of state occurs at a temperature below freezing.

What determines the temperature of condensation or sublimation is the amount of moisture in the air. The greater the amount of water vapour, the higher the condensation temperature.

Dew or Frost Tonight?

Whether dew or frost will form is determined by two factors: 1. If the amount of moisture in the air causes the condensation temperature to be above or below freezing and 2. If the temperature will cool to the condensation temperature.

Black Ice If after dew forms the temperature falls below freezing a coating of glaze ice may result, sometimes called black ice or a black frost; it is just frozen dew. If the amount of dew is scanty, individual frozen drops will result.

But the low air temperature was only 2°C, How did frost form?

What is important is not what the air temperature was but what the temperature was where the frost formed.

If frost formed the local temperature was below freezing. A thermometer only indicates the temperature at the location of the thermometer. Because cold air sinks relative to warmer air and because the ground can cool very quickly the temperature at ground level is normally cooler than a metre or two higher where

the air thermometer is often measured.

Even though an air thermometer indicates a temperature that is above freezing, it can easily be below freezing at ground level. This is why we make the distinction between ground frosts and air frosts.

Why was there frost on my car and not on the ground?

Certain materials like glass and car metal radiate heat quickly and therefore cool quickly. Also, areas like rooftops, because of their exposure lose heat through re-radiation very quickly and tend to receive frost before sheltered areas. On marginal nights frost may only be seen on rooftops and cars and spotty grassy areas. Because of location or materials these could cool below freezing while nearby areas remained just above freezing and received no frost.

But some areas had dew, others had frost....some areas nothing at all!...How can that happen?

In the same way temperature varies in areas in close proximity to one another, the amount of water vapour varies too. An exposed car park may have less water vapour in the air than a nearby garden because the plant canopy traps water vapour and plants transpire (emit) water vapour.

In the garden there may be enough water vapour so the condensation temperature is a dew point temperature, while in the car park the condensation temperature is a frost point temperature. If the air over each surface cools to the condensation temperature dew would be found in the garden and frost on cars in car park.

Soil Temperature Table 1 indicates that the long-term average soil temperature for May is 11.0°C. However, as autumn moves into winter, the soil temperature progressively drops throughout May. The black line in Figure 1 is the average daily 30cm soil temperature during May, for the period 1996-2012. This indicates that the 30 cm soil temperature drops by nearly 4°C during May, (13.1°C on 1 May and 9.2°C on 31 May).

The 30cm soil temperature was 14.5°C on 1st May 2013 (Figure 1 – red line); about 1.5°C above average and ideal for continued pasture growth with adequate soil moisture. Some frosts in the second week of May 2013 caused the soil temperature to drop by about three degrees. Warm night time temperatures in the third week of May 2013 saw the soil temperature recover. However, a series of ground frosts from the 24th to 31st May 2013 caused the 30 cm soil temperature

Figure 1: Blenheim soil temperature at 30 cm depth during May 2012 and 2013 compared to the long-term average (1996-2012)

to rapidly drop from 11.1°C to 7.9°C. Grass growth ceases below a ground temperature of about 8°C. With 11 ground frosts in May 2012 (compared to only 7 in May 2013), the 30 cm soil temperature was generally lower than in May 2013.

However, the blue line indicates that with a few warm days in a row (25-28 May 2012), that soil temperature can quickly warm up, only to plummet with further frosts.

Sunshine Total sunshine in May 2013 of 182.5 hours was well above average and very close to the 2012 total of 185.4 hours.

Blenheim recorded 1162.9 hours of sunshine for the five months January to May 2013; 100.4 hours more than the long-term average of 1062.5 hours.

Rainfall May 2013 rainfall total of 94.4 mm was 147% of the long-term average. Total rainfall for the five months January to May 2013 is 296.5 mm; 118% of the long-term average of 251.5 mm. However, high rainfall totals in April and May made up for the deficit from January to March.

April and May recorded 196.9 mm, or 160% of the long-term average total of 122.6 mm.

Wind Run May 2013 recorded an average of 172.1 km daily wind run. This was well below the long-term average of 218.1 km (19962012). This continues the trend of lower than average wind-run that Blenheim has been experiencing over recent years.

Months with above average wind-run are few and far between.

Rob Agnew Plant & Food Research The Met Report was brought to you by

NZ Owned & Operated

0800 855 255 | tasmancrop.co.nz

The Official Magazine of Wine Marlborough

6/2013 WINEPRESS

|

5

Preparing for Vintage 2014 TESSA NICHOLSON

Trying to guess what the yields will be like in 2014, is a bit like trying to choose the winning lotto numbers, but understanding some of the variables can help make decisions.

This time last year, following on from what was an incredibly low 2012 yield, Winepress asked Dr Mike Trought from Blenheim Plant & Food, to give us some idea of what Sauvignon Blanc yields were likely to do here in Marlborough 2013.

Given temperatures at flowering in 2012 were some of the coldest experienced since 1993, the predictions took on a range of possibilities. He explained that predicting forward always had a degree of risk. Using the historic temperatures and expecting an average temperature at flowering, bunch numbers and yields would be less than the lon g-term average. However, what happens at flowering has a significant effect on the outcome. As we now know the temperatures between mid December and early January were warm – some of the warmest on record (see Vinefacts issue 17 for growing degree days over this period). This saw yields lift above pre-flowering expectations.

“The prediction I made pre flowering last year was that we were going to be between 10 and 12 percent below average” Mike said. “The prediction I made after flowering was we were going to be between 20 and 24 percent above average. That was because we had one of the warmest flowerings, following on from one of the coolest the year before”.

So what is the scenario likely to be for yields in 2014 in terms of our major variety, Sauvignon Blanc?

6

|

6/2013 WINEPRESS

Again, everything is dependent on the all-important conditions at flowering this coming December/January.

“I predict the warm December/January will probably lead to higher bunch numbers per shoot than average.

Inflorescence (bunch) initiation and flowering occur at approximately similar times of the year and are both affected by temperature at that time. However, the consequence on flowering occurs in the current season, the effect through inflorescence initiation and bunch number occurs the following season, Mike said. “Generally the more bunches you have per shoot, the bigger the inflorescences are. So I would predict that in December 2013 we will have more flowers per hectare than average.

However, how well they come through to produce fruit will depend on what happens at flowering.

“What the numbers suggest at the present time, is we are looking to yields that could be the equivalent to the 2009 and 2010 harvests. (Both years produced higher than average yields.)

“That assumes we get an average flowering. Warm conditions during flowering and it could be higher. A cool flowering and it could be lower, closer to the long-term average.”

It has been an up and down period of time for growers in recent years. With concern regarding over-supply following 2008/09, yield caps were introduced by

The Official Magazine of Wine Marlborough

wineries. In response many vines were pruned back from four canes, to three or even two. Vineyard management techniques, such as bunch and fruit thinning were common place. Last year however, with predicted yields so low, many growers reverted back to four canes to potentially increase crop levels.

So what happens now, if with a potential of higher yields, growers want to take control again through pruning?

“If you went from two or three canes in 2011, up to four in 2012 and are now looking at dropping back, my guestimate, and it is only a guesstimate, is the yields will move down proportionally,” Mike said. “It all goes back to the yield and the reserves in the previous season. To what extent did the vines struggle to get the fruit ripe? That is probably as good an assessment as you can make. If your vines struggled to get to soluble solids, then the chances are they are a bit carbohydrate stressed.

“The other thing that may play a part in next year’s yields, is the level of nutrition in the vines. If your yeast available nitrogen in the juice for example was low, then it might be reflecting a bit of nitrogen stress.”

Many in the industry have talked about how variable the 2013 vintage was. Yields in the Awatere are believed to have been down, as they were in Southern Valleys and upper Wairau. But with no concrete vintage figures available at the time of

large berries on a bunch of Pinot Noir.

You don’t get small berries on Sauvignon Blanc, because if it gets pollinated it will tend to get fertilised which means it forms a seeded berry. But with Pinot Noir, they get pollinated, then a proportion of those berries don’t form seeds and you end up with little (parthenocarpic) berries. That’s predominantly affected by temperature at flowering.”

This is where vine nutrition becomes all important.

“If the temperature is marginal and your nutrition is marginal then it is likely to have a synergistic effect and the combined consequences are worse than the sum of the individual effects. So if you have good weather and poor nutrition,

WINE TESTING

or good nutrition and poor weather then you will probably be okay. But if you have poor nutrition and poor weather then it will have a much worse effect.”

So the take home messages at this stage probably are; • Talk with your winery about expectations for vintage 2014 • Adjust your pruning regime to fit those conditions • Remember the supply/demand balance is vitally important for the health of the industry • And ensure vines have good balanced nutrition going into budburst and flowering

THREE

WINTER SPECIAL

WINE TESTS

SAVE $35

writing, it is difficult to say whether that variability impacted on the total yield.

Pinot Noir and Chardonnay in particular are thought to have been the most variable of varieties, and that is not unusual Mike said, due to the differences in berry weight consistency.

“When you look at Sauvignon Blanc berry weight, they are amazingly consistent between seasons - with the exception of 2008, when the rain increased berry size late in the season. So while bunch numbers and bunch weight can vary, berry weight stays consistent.

“However when you look at Pinot Noir (and Chardonnay) the berry numbers are remarkably consistent. It’s the berry weight that varies. You get small and

ONLY $85!

SEAL5352WPa

Now that harvest is over, we’re offering a great deal on our winter wine testing suite, testing for Alcohol, Malic Acid and Volatile Acidity – all for the special price of $85. That’s a saving of $35! This great offer runs from 1 June to 31 August 2013, so get in touch today.

To find out more about our winter wine testing service, call us on 03 377 7176 or visit www.hill-laboratories.com/winelab

www.hill-laboratories.com

The Official Magazine of Wine Marlborough

6/2013 WINEPRESS

|

7

A Need For Cellar Hand Training ANNABELLE LATZ

While the buzz of harvest in Marlborough is renowned, few locals are knocking on the doors to experience the phenomenon.

Public perception of the wine industry, training availability and consistency of work are all identified causes of the lack of a local workforce during harvest, and the remainder of the year.

Greg Evans, Operations Manager at New Zealand Wineries, says a quality cellar hand training programme will help to increase local workforce numbers. He concedes that New Zealanders can skip across the ditch and earn far more during an Australian harvest than they will on our shores. And from an employer’s point of view, he says it’s difficult to employ kiwis.

“What are we really doing out there for young locals to get them involved in the wine industry?”

Originally from New South Wales, Greg has been involved in the wine industry for 35 years, including management roles for five years in New Zealand at two different establishments.

“I am a hands on winery manager, and keep in touch with staff on the coal face.”

He said the cellar hand course in Australia has been a great success for the wine industry. The course, Certificates 2, 3, and 4 in Wine Industry Operations, are broken down into Cellar, Viticulture, Lab, Bottling, Warehousing, and Cellar Door. Various unit competencies are involved in each field. He would like to see a similar scheme here; a recognised programme, with continuing education opportunities, run through an education provider like NMIT, would help the local labour force problem.

He suggests a six-week initial programme including; classroom and practical based ‘entry level’ learning, covering skills like fork lift driving, cellar hygiene, confined spaces entry, chemical handling, basic cellar skills, oak knowledge, rackings, transfers, additions, sample collection, laboratory skills, wine juice

8

|

6/2013 WINEPRESS

The Official Magazine of Wine Marlborough

analysis. It would create a skilled local workforce for harvest, and set the platform for continued training at a winery.

“What would be the perfect goal would be a structured training scheme, that could take people from industry level right through,” he says.

Although individual wineries have their own style of in-house training, a recognised programme like this could cross over to different wineries.

Cellar hand work at harvest does not always lead to continuing full time work for the rest of the year, which may be a deterrant for some people wanting to get involved.

But Greg says a solid start from a widely recognised training scheme would provide the ability to work and continue training at many different wineries and open doors for furthering a career in the winery.

“If we could roll people through, they will want to jump on the band wagon of this wine industry.”

He says a lot of time and money gets invested into wine tourism, but believes investing money into training schemes to upskill locals is just as important.

“You don’t get to swirl the glass and eat from the cheese board very often, not before a lot of hard work is put in.”

NMIT currently offers diplomas in viticulture and a pathway partnership with Lincoln University to gain a degree in Oenology, along with a seasonal contract funded short cellar hand course for Work and Income clients.

Andrea Johnston Taylor is the Business and Community Liaison Officer at NMIT and says what is currently lacking is an entry level trades-based style education programme for school leavers, (this may change in the future

with recommendations being put into place for different national qualifications) and others seeking a way into the wine industry. There is a need to encourage structured up skilling without the level three NCEA science background, which is required for the diplomas.

The four-week cellar hand course, an initiative with the Ministry of Social Development and three major winery partners – Indevin, Constellation and Pernod-Ricard, has been a great success. In the last three years, 95% of those that graduated after completing the Cellar Hand Industry Partnership were employed.

“Our idea is to try and install a workplace ethic, give them basic winery and workplace skills to make them employable in the industry,” she says.

Learning ‘hands on’ about a chosen work place has also become possible this year for senior high school students in the top of the South Island, thanks to the Trades Academy programme run through NMIT. A Ministry of Education initiative, there is a series of ‘taster courses’ being offered around New Zealand, and NMIT has viticulture and aquaculture established as part of the Primary Industries programme.

For year 12 and 13 college students, one day per week is spent at NMIT gaining awareness and experience of industries

and the skills required.

Andrea says maybe a tradesbased education scheme will allow for wineries to learn from each other, continue structured education for their staff after harvest, and alleviate the problem the smaller wineries may encounter of not have the training structures in place that the bigger wineries do.

Rob Agnew, Liaison Scientist at Plant & Food Research, and chairperson of the NMIT Viticulture & Wine Industry Liaison Committee, also thinks the idea of some sort of formal qualification for cellar hands is a good idea. Currently, formal qualifications as offered by Polytechnics, Industry Training Organisations, private training providers, and others in New Zealand are currently undergoing a major review, and the number of qualifications will be dramatically reduced and qualifications are being standardised between institutions.

In the current environment, Rob believes it will require some considerable time and energy to get a cellar hand course organized. Last month he attended a meeting at NMIT, where proposed changes to all the Horticultural qualifications were discussed; of which the viticulture & winemaking diplomas are currently part. From the nearly 150 qualifications currently in the horticultural field, it is likely to be reduced to about 25.

“It is more likely that cellar hand training would need to fit within one of the new certificates,” says Rob. After talking with Tricia Jane, wine tutor at NMIT and Sue Blackmore at Lincoln University, Rob identified two issues with encouraging people to become cellar hands. Firstly, the immediate need for lots

The Official Magazine of Wine Marlborough

6/2013 WINEPRESS

|

9

of staff during harvest evaporates once harvest is finished, with only a few casual staff given the opportunity to stay on in a permenant position.

“So how does a temporary job over harvest help most New Zealanders who are looking for permanent work?” he asks.

Secondly, there are many viticulture and wine diploma and degree graduates from Lincoln University, NMIT, EIT and Auckland University who have ambitions to be winemakers. Courses within the diplomas are in effect designed for cellar hands, vineyard supervisors and vineyard managers, who progress up the ladder.

Rob says because the competition for winemaking jobs is fierce, most graduates have to work for a number of years as cellar hands.

“How would fairly unqualified New Zealanders get on with competing with those who already have these tertiary qualifications?”

Last year Wine Marlborough allowed NMIT to survey its winery members about the possibility of a cellar hand training scheme.

“There was some interest but also questions about how much the course would cost and how long it would be,” said General Manager of Wine Marlborough, Marcus Pickens.

Andrea and Greg believe the public perception of the wine industry needs to change, if more locals are to join the industry from entry level.

“All the locals see is the pruners,” says Andrea.

She says people often have no clue what

goes on in a winery, or think of it as a place just for the hard graft of being a cellar hand at one end, and winemaking at the other end, with no opportunities in between.

“We have issues of trying to turn people around, to try and tell people being a cellar hand can actually be a career. We have got to change that mindset.”

Greg says people tend to ‘stick their nose up’ and don’t often make the connection of it as being an avenue towards winemaking.

“If we want to make the best Sauvignon Blanc in the world, we need the best to do that. There are a hell of a lot of great winery workers out there, but we need to do more about it.”

WORLD LEADING UNDERVINE MOWER World-leading technology developed over 10 years in orchards and vineyards Double the mowing speed, accuracy and performance of all other solutions on the market Proven success across multiple seasons in a wide range of NZ vineyards Commercially viable forward speeds and double-sided mowing in a single pass Economical undervine control for both large-scale and small vineyard operations

10

|

6/2013 WINEPRESS

The Official Magazine of Wine Marlborough

DUOcu

UNDERVINE MOWER Designed and manufactured by: DEARTECH LTD. 1320 Omahu Road, Hastings, New Zealand Please contact us for further information Phone: 06 879 5654

An App for the Wine Industry TESSA NICHOLSON

Wine tourism in New Zealand has a new promotional tool, in the form of a specifically designed wine app for mobile devices.

Developed by winemaker Graeme

In terms of Marlborough he says

Bott, Wineapps provides a

the support from wineries has

downloadable app directory that

been good, but he would like

highlights each of this country’s

to see even more involvement,

wine regions and the businesses

particularly from the larger

within them.

corporates.

“I had a look at the IT space and

“The regions that are the most

with all the apps that are out

supportive get the best results.”

there, there was nothing for the

It’s one thing to get businesses

New Zealand wine industry.”

included on the app, but quite another to ensure consumers

Which inspired Graeme to create a free service for wineries, that is easily

“The more engagement we get from the

know it is available. Graeme says they

downloaded and allows consumers to

industry, the better we can make it and

have been working with regional bodies

carry detailed information in their pocket.

the better the service we can provide to

to promote the service, via websites or

“Essentially it’s like a wine map, with all

the end user.”

wine maps. Wineries themselves can also

the details you need if you are doing a

That support begins with wineries

promote the service via their website or

wine trail, or want to know more about a

providing information to be included on

through cellar doors. The more publicity

particular brand. You can quickly jump on

the app. It’s not the sort of service that

provided to the service, the more

and find information and connect directly

you can forget about once you have

likelihood of it becoming an integral part

with the wineries you are interested in.”

provided the initial details. Graeme says it

of wine tourism in the future.

The regional aspect of Wineapps is the

needs to be updated on a regular basis,

And given the ever-changing world

important part, Graeme says. Instead

with fresh and interesting information.

of technology, Graeme says the

of creating an app for each individual

Much in the same way a website needs

development of the service will never

business, it provides a regional directory.

to be constantly updated.

stop.

So a consumer can download say

“Every six months you need to be thinking

“There are new features coming in all the

Marlborough, and receive a rundown on

about updating and the information has

time – it will always be changing.”

all wineries in the region, from where to

to be what will really interest people. We

find them, through to varietal styles. But,

don’t want 20 paragraphs that no one will

If you would like more information about

and this is the big one, the app is only as

read. Instead we want short paragraphs

Wineapps, contact Graeme@wineapps.

good as the content it includes. The more

about what they do differently, their news,

co.nz

support from wineries in a region, the

why they make the wines they do – that

better the service will be.

sort of thing.”

The Official Magazine of Wine Marlborough

6/2013 WINEPRESS

|

11

Generation Y-ine TESSA NICHOLSON

Ben Ensor Lush green paddocks, dotted with livestock are off set with a golden hue of autumn vines. In the background is a 180-degree vista of the mesmerising Richmond Ranges siloutted against a clear Marlborough sky. Off the beaten track, deep within the Waihopai Valley, this is Tyntesfield Farm, home to the Ensor family for the past three generations. A massive 2800 hectare property, that rises from the lower paddocks to soaring hill country, Tyntesfield is also home to 80 hectares of vineyard – quite possibly the oldest vineyard in the immediate area.

Ben Ensor is the latest family member to farm the land, alongside his uncle David.

It is his role to manage the vineyard, first established by his father Zack back in 1994. Back then the plethora of vines in the Waihopai Valley was non-existent. In fact Ben says when his father became

interested in growing grapes, it was difficult to get any wine company to take them seriously.

“We were right on the edge of what was considered grape growing land. No one would come and have a look.”

No one but Steve Smith MW, who was working for Villa Maria at the time. He could see the potential of the site, which was at an altitude of 160metres.

“I remember him saying at the time, that it looked promising, so that’s when we started.”

With input from Villa, the Tyntesfield vineyard was established, initially just 8 hectares of Sauvignon Blanc. Given the stony nature of land in this area, there was a fair bit of stone picking undertaken before the first posts were driven into the ground. There was probably also a fair amount of scepticism regarding the Ensor’s venture, given no one else in the

in need of some

clear direction?

• • • •

Horticulture is our business Skilled & experienced technical support team Specialised & exclusive product range Tailored delivery options

Horticultural Supplies

12

|

6/2013 WINEPRESS

0800 855 255

tasmancrop.co.nz .co.nz

The Official Magazine of Wine Marlborough

area had been inclined to diversify into grapes. Livestock, crops and apples were very much the order of the day at the time according to Ben. However it took only one vintage for the faith in the ability of Tyntesfield shown by both Zack and Steve Smith to be proven beyond doubt. The 1996 Villa Maria Sauvignon Blanc, with fruit sourced from Tyntesfield took out a trophy at the London Wine Challenge. (There is still a bottle of that inaugural vintage hidden deep within Ben’s cellar, with an envelope bearing the message, “Don’t Open, first trophy wine”, attached to the neck.)

While Ben may have helped plant some of those initial vines, he never planned to become heavily involved in the farm’s wine diversification. Instead his career path was in banking, having undertaken a BCom in Agriculture at Lincoln University. Following his degree he

worked for ASB as a rural banker, in the Waikato, West Coast and Canterbury. In 2007 he was based here in Marlborough at Westpac.

When his father died suddenly, while sailing overseas, Ben moved back to the farm, to continue the family tradition. His banking background and his rural upbringing meant he wasn’t coming in unprepared. Although taking over as vineyard manager was a little daunting to say the least. There was little in his BCom degree that had related to the wine industry.

“I did do a wine appreciation course though,” he says. “I remember Dr Trought did a taste test, it’s a pretty famous trick of his. He’d present two glasses of wine and ask which you liked the most. One turned out to be a cask wine and the other was a bottle of Montana quality wine. It was to see who favoured what and in the class the favour was towards the cask wine. It just proved that everyone’s tastes are different and it just didn’t really matter which wine you liked, so long as you liked it.”

When Ben took over, the vineyard had grown from the original 8 hectares to 42, and now included some Pinot Noir and Riesling. While he had helped plant and train the vines over the years, he had no formal viticulture training.

But he surprised himself with how much knowledge he had gained at the hands of his father.

“It was a great challenge, I relished it. And I had some key people I could call on, especially Melissa Sutherland, that really helped in those first few years.

As the saying goes, you never know how much you know, until you have to know it – that was so true for me. It all began to fit together. I didn’t realise how much I had picked up from Dad over the years.”

Since 2007, Ben has almost doubled the size of the vineyard from 42 hectares to the current 80 and more controlled expansion is planned for the future. But even with the help and the knowledge he had assimilated over the years, nothing could prepare him for his very first vintage – 2008.

“That was pretty stressful, with the (high) yield, the rain and the Pinot we were dropping on the ground. It was the not knowing. Was I making the right decisions about whether to harvest earlier or let them continue

wine people are our business

The Official Magazine of Wine Marlborough

6/2013 WINEPRESS

|

13

to ripen, would they rot? I didn’t have a gut feel of how long things can hang in there.”

He was also committed to expanding the vineyards in that fateful first year, given vines had already been purchased.

While banks were starting to tighten up on the wine industry, especially here in Marlborough, Ben could still see the economic potential in expansion.

“It still made financial sense. We had the land and we had contracts. We hoped it (grape prices) wouldn’t hang down as low as it did for as long as it did. I didn’t think it would drop as low as it did, but I always knew it was going to correct itself at some point.”

Interestingly, last year’s low yields and low prices meant for the first time, the livestock income at Tyntesfield exceeded that of the vineyard, which is a clear indication of how tight things had become for growers.

“This year we are definitely back on the right side of it and getting back to a more sustainable level. I don’t think we will ever get back to the prices we received a few years ago, because that was out of control.”

Despite the tough years that have

welcomed Ben into viticulture, he believes there is little difference between farming grapes and farming livestock.

“It’s just another crop really. Whether it’s a crop or livestock, you still have the same concerns with weather and climate. I know something that appealed to Dad when he got into it, was the incentive to grow quality. He was getting a bit frustrated with the lamb prices where you have no control over anything, except weight. Whereas with grapes you have targets to meet and you are rewarded for that.

“I like the system of grapes. You have such a large-scale business in such a small area that you can keep a close watch on it. Whereas the rest of the farm is so spread out, with a vineyard you feel as though have more control. You can quickly assess by a quick drive or walk through.”

Having gone through a baptism of fire in terms of his introduction as vineyard manager, Ben says those tough years have helped mould his management style.

“I have learned not to worry as much, especially at harvest, if the rain comes.

And I know from this season where we

Juice and Wine Oxidation Workshop

haven’t had continuous rainfalls, that you can take a bit of rain without having to panic. I saw 08, and that was about as bad as it can get, so I guess everything else seems less serious now.”

Heading into the future, Ben is still adamant the wine industry will go from strength to strength, and he is determined that Tyntesfield will be a part of that.

“We’ve gone through those teenage years and are moving into maturity with not so many surprises in terms of highs and lows of returns. A lot of relationships with wineries have been built up over time now, so there is a good understanding. I think we all learnt lessons in 08.”

While Ben would obviously have preferred to steadily work his way up to vineyard manager, while his Dad was still around, he says the strength of family and tradition makes his position an honour.

‘Not too many people get the opportunity to come in green and be made a vineyard manager, other than in family businesses like ours. But I am relishing it.

It’s a great challenge.”

Thursday, 25 July, 10 am to 12:30 pm, Nelson

Paul Kilmartin and Bruno Fedrizzi from the Wine Science Programme of the University of Auckland will be joined by Prof Andy Waterhouse (UC Davis, California), and Dr Wessel Du Toit (University of Stellenbosch). The workshop will provide practical outcomes for winemakers drawing from the latest research in the area.

Topics will include impacts upon juice and wine oxidation, and a consideration of the roles of different antioxidant compounds, including bottled wines and applications at harvest.

Andy

Wessel

Bruno

Paul

The presentations will also cover recent findings with regards to the impacts of harvesting decisions upon Sauvignon blanc aroma profiles.

Location: The Vines, Petite Fleur at Seifried Estate, Nelson There is no cost for the workshop, and morning tea will be provided from 9:30 am.

Please email Paul Kilmartin if attending for catering purposes: p.kilmartin@auckland.ac.nz In addition, bookings for lunch at the Petite Fleur restaurant can be made on (03) 544 1555 (cnr State HWY 60 and Redwood Rd)

14

|

6/2013 WINEPRESS

The Official Magazine of Wine Marlborough

Romeo Bragato 2013 Only a few short years ago, the New Zealand wine industry found itself struggling with an oversupply of wine and an undersupply of markets in which to place its products.

Oh, how times have changed. With a revived sense of confidence gained from successful ventures into new markets – not to mention a stellar 2013 vintage behind us – the industry now appears poised to conquer any and all new challenges.

Fittingly, then, New Zealand Winegrowers’ 2013 Romeo Bragato Conference focuses on the theme of “Back to the Future,” providing an opportunity to revisit the lessons of the past and what they can teach as we move forward.

This year’s conference will be held in Blenheim at the Marlborough Convention Centre from 28th August to 30th August 2013. General Manager Research Dr Simon Hooker observed that it will follow the same format as the successful revamp in 2012, when the event was shortened in an effort to cut participants’ costs without sacrificing the content of the programme.

“Members’ feedback from 2012 was very positive and – with some of the country’s

most experienced viticulturists and scientists already on board as speakers – we think this year’s Bragato conference will once again be a ‘must attend’ industry event,” said Dr Hooker.

The 2013 programme drills down to the major risk management issues faced by the industry over time: Planting and replanting, starting with the “great vine pull” (now nearing its 30th anniversary) right up to present-day choices of rootstock and clonal material.

Fighting major diseases – past, present and future – including how to manage resistance issues.

The ongoing battle against grass grubs – knowing the pest.

Sward management and vine nutrition.

Disaster management – starting with the devastating aftermath of Cyclone Bola up to current concerns over biosecurity.

Crisis and rapid response – five years on, what can we learn from the oversupply of 2008?

Once again, a keynote “Bragato

Address” and a motivational speaker are part of the package. This time around, it’s founder and chairman of Anzco Foods Sir Graeme Harrison in the former role, and Peter Baines, one of Australia’s leaders in rapid response to acts of terrorism and natural disasters, in the latter role.

“As the wine industry once again gears up with new plantings and renewed confidence, the question remains, ‘How do we ensure that we don’t repeat past mistakes?’” said Dr Hooker.

“The Romeo Bragato Conference provides the right forum for our industry to focus on those issues,” Hooker continued, “but it also offers an annual opportunity to catch up on all the latest news and research – plus it’s a great social event for everyone involved in our wine industry.”

Registrations for Romeo Bragato 2013 are now open and the programme is available at: www.bragato.org.nz.

BioAg Viticulture YIELD & QUALITY MAX. WATER UTILISATION VINE BALANCE

Biologically Functional Soil

EFFICIENT NUTRIENT USE

CROP RESILIENCE

TRULY SUSTAINABLE

0800 2 bioag

www.bioag.co.nz

sales@bioag.co.nz The Official Magazine of Wine Marlborough

6/2013 WINEPRESS

|

15

Reduce Chemical Usage and Spray Drift

Clemens

Recycle Tunnel sprayers  effectively capture and return to tank unused spray and drift.  Cost effective conversion Kits for your existing sprayer, to full Harvester mounted systems available.

Up to 40% less chemical spray used averaged over season, and up to 99% less drift. Clemens Recycle Tunnel Sprayers bring to NZ, the combined benefits of proven technology, with 10 years of field testing & refinement.  1.5mtr row width up to 3.2 mtr.  300 litre up to 3000 litres.  All models with cross flow tangential fans.  Sprayer and spray systems operated hydraulically.

No PTO shaft .  Double skin, and flexible joints the tunnel is

designed to withstand knocks and absorb shock.

oRdeR now foR Coming season

harvestengineering C lemens n ew Z ealand

viticulture machinery sales & service

m. 021 334601 p. 0800 334601 www.clemensnz.com

16

|

6/2013 WINEPRESS

The Official Magazine of Wine Marlborough

A Decade of Festivals TESSA NICHOLSON

Sunshine, wind, rain, big name entertainers, wine, food, cooking demonstrations – they have all been part of the Marlborough Wine and Food Festival.

At the heart of the festival for the last decade has been Sarah Booker of Wine Marlborough, who since 2004 has helped coordinate Marlborough’s most iconic tourism event. Now she is hanging up her festival apron.

The Wine and Food Festival was established back in 1984 to help promote what at that stage was just a handful of local wineries. These days, as we head towards the 30th anniversary, the winery numbers have climbed to 60, (that’s the limit of the festival site) and literally hundreds of different wines available for tasting. On top of that dozens of different food stalls are present, showcasing the gourmet produce available in this region.

When Sarah began working at Wine Marlborough in 2003, the festival was owned and run by an independent committee. A year later she helped the coordinator and by 2005, Wine Marlborough had taken ownership of the event.

“It made sense for the festival to be under the Wine Marlborough umbrella,” she says.

From then until this last festival, Sarah has been the coordinator, (with one exception when she was on maternity leave.) It was obvious early on that the festival had to concentrate on the quality of the wines being produced in this region.

“Marlborough is known as a premium producer, in terms of both wine and food, so it’s vital the festival showcases that.”

Keeping the numbers of attendees within manageable levels has also been important. Whereas back in the 1990s, there were crowds of up to 18,000, these days the ticket sales are limited to 8000.

“That’s a good number to promote and manage. Plus with the increase in winery numbers present and food stands, we couldn’t deal with any more on site. And we wouldn’t want to.”

Sarah admits there has been pressure over the years to include non-wine & food events – but the committee has always resisted.

“This is a wine and food festival, it always has been and always will be – hopefully.

It is also a point of difference to other festivals in the country. We have a stunning setting – nowhere else in New Zealand has such an incredible location for a festival. We have the wine and

we have the food. Why would we want anything else?”

Looking back at the past 10 years, Sarah says there have been a few standouts.

The best year from her perspective was in 2010 when Gin Wigmore was the headline act.

“We sold out all the tickets two weeks in advance. That made it so much easier for us. Plus we had brilliant sunshine and the day was a big success.

The most difficult year?

“Oh 2012. It was a difficult one. The entertainment didn’t attract the right demographics. We learnt a lot from that.

Plus it was the coldest festival on record.

We only got to 16 degrees. And it just didn’t have the feel of some of the other festivals.”

This year though was a different story.

The entertainment was a success, the food was lauded and classic Marlborough sunshine was the order of the day. Which leads us to next year’s big 30th celebration. One that Sarah won’t be involved with. And given she has been so heavily involved over the past 10 years, she is unsure if she can even attend without thinking logistically.

“I can’t imagine going to it and not actually working. It would seem so strange” Sarah left Wine Marlborough at the end of May. Her replacement will be announced in the next issue of Winepress.

The Official Magazine of Wine Marlborough

6/2013 WINEPRESS

|

17

Promoting Winemaker Careers TESSA NICHOLSON

Marlborough’s Cloudy Bay Vineyards is one of three international wineries taking part in a programme to promote winemakers early on in their career.

Take three young winemakers, place them in three different countries over three years and watch them flourish. That is the goal of an early career programme instigated by Moet Hennessey’s wine division, Estates and Wines.

The three winemakers were chosen from an application pool of 212. The three new world countries are Argentina, California and New Zealand. The end result for Estates and Wines is three individuals who have gained not only international experience, but have also played a part in producing some of the company’s top of the line wines.

For Victor Joyeux it is an unbelievable opportunity. The 27-year-old Frenchman, who trained in Rennes and Montpellier, is now on a one-year secondment with Cloudy Bay Vineyards. He takes on the role of assistant winemaker, working alongside the rest of the winemaking team of Tim Heath, Nick Lane and Sarah Burton. Once his year is up here, he will spend a year in both Argentina and California.

It is not unusual for northern hemisphere winemakers to come down under for experience, but this programme offers much more than that for Victor.

“It is quite unique, to spend one year in three countries, and as an assistant winemaker as well. I have done three vintages in Southern Hemisphere countries. It was always a bit frustrating to stay just two or three months and leave

18

|

6/2013 WINEPRESS

and not be able to follow the wine after all the different stages. You work like crazy during a vintage, but you don’t get to see what happens, even for the stabilisation and blending. Also I have never been in New Zealand before, or California.

(He did spend time in Argentina back in 2010.) So it is quite good to complete my winemaking tour around the world.”

It has been a baptism of fire for Victor, as he arrived just a matter of weeks before vintage 2013 began. By the time he had settled into a flat, purchased a vehicle, and got to find his way around Marlborough, it was straight into the night shift. And as everyone involved in this year’s vintage knows – it was short, sharp and sweet - condensed might just be the

The Official Magazine of Wine Marlborough

best word to describe it.

As well as this being his first vintage in New Zealand, it was also his first experience dealing with Pinot Noir.

“I definitely enjoyed that. It is a very interesting variety and I am glad I got this opportunity.”

Sauvignon Blanc was not new to him, as he had some experience with the variety in South Africa – but not to the scale he experienced here in Marlborough.

“When I taste the fruit in the vineyard, no matter where in the world that is, I always get a good idea of the future quality of the wine. Here in Marlborough the fruit taste had developed so much flavour and personality. You can taste Marlborough wines by tasting the grapes. This makes for me Marlborough unique, this makes the difference!”

Estates and Wines will be monitoring all three of the programme’s winemakers, and there is the chance that one or more may be offered a job at the end of three years. That would be the ultimate for Victor.

“In three years I hope to get more and more responsibility as I get experience.

Then after three years I hope to get a winemaker position in one of the Estates and Wines wineries, preferably somewhere in the new world.”

In the meantime, he is looking forward to being a part of the team creating the 2013 Cloudy Bay wines.

New Chair for F12 TESSA NICHOLSON

After four years as Chair of New Zealand’s Family of 12, Nautilus Estate’s Clive Weston has stood down and Fromm’s William Hoare has taken on the role.

The Family of 12 is one of this country’s unique export initiatives, consisting of a dozen family owned wineries spread throughout New Zealand. Conceived eight years ago by Richard Riddiford and Steve Smith MW, the aim has always been to collaboratively promote the wines from this part of the world. New Chairman William says that hasn’t changed as the organisation has matured.

“We all have our own networks and base, so it’s not a sales arm – it’s a marketing arm. The idea is to generate interest in New Zealand wine through collaboration.”

Given the 12 wineries involved cover all the major wine growing regions of the country, the marketing of New Zealand overall is very apparent. For example at last year’s Hong Kong Wine and Spirits Fair, the Family of 12 were almost the sole representatives of this country’s wine industry. The concept of a number of wineries working together, rather than as competitors is intriguing to many other wine producing nations. William says the key point there is that success builds success.

“When you look at the line up, most people know or have heard of some of the wines. They have tried the wines and liked them, so then they start tasting the others. As long as you can get the story across and they are good wines, you can get interest in New Zealand as a whole and that’s really what it’s about.”

In William’s words, there is enormous

“horsepower” in the Family, with companies like Villa Maria, Millton, Craggy Range, Nautilus and Felton Road involved. All have established themselves as serious players within the New Zealand wine industry and each has a different story to tell, although all promote the fact they produce handcrafted, artisan wines.

“Because we are export focused we can get the name and brand of New Zealand out there, but at a higher price point. That (price point) is a problem for New Zealand, the return per litre is trending down. We have to promote brands and the story of New Zealand to make businesses successful.”

The combined strength of the Family makes it easier to attract key influencers as well.

“They can travel here to New Zealand, have a good look at the regions, visit the sites, see the soils and taste the variety of wines. It is justifiable for us to do it as a group of 12 wineries, whereas if you were trying to do it by yourself, you wouldn’t be able to.”

Moving forward the Family of 12 is keen to use that collaborative force in other areas outside of marketing.

“There are a lot of things we could look at together, despite us being so diverse.

Things like viticulture trials which we

could spread across New Zealand, be it issues like disease pressure in vineyards such as leafroller virus, or at much higher levels looking at things like acid and tannin interaction in ferments and how that works across the country. For one person it would take a huge amount of time, but for 12 of us, because we are so spread out, it would be easier.”

William is the fourth Chairman since the inception of the Family of 12. He follows in the footsteps of Richard Riddiford, Paul Brajkovich and Clive Weston. The 12 wineries involved in the Family are: Kumeu River, Millton Vineyards, Craggy Range, Ata Rangi, Palliser Estate, Lawson’s Dry Hills, Fromm Winery, Nautilus Estate, Villa Maria, Neudorf Vineyards, Pegasus Bay and Felton Road.

The Official Magazine of Wine Marlborough

6/2013 WINEPRESS

|

19

Vinantics The Best of Marlborough All photos supplied by winejobsonline Established by Heather Battersby of winejobsonline, Vinantics resulted in hundreds of photos from vintage crews throughout the country. In amongst those were a fair few from Marlborough. So this month we provide you with a sample of some of the best of the region. One of the best is actually our cover shot this month, taken by the team at Invivo Wines. Brilliant shot you have to agree.

rt Morrison

Photo: James Robe

Mt Riley

Highfield

20

|

6/2013 WINEPRESS

The Official Magazine of Wine Marlborough

Spy Valley

Alan Scott Wines

Mt Rile

lor

Jules Tay

re Te Wha

Ra

The Beaver

y

The Official Magazine of Wine Marlborough

6/2013 WINEPRESS

|

21

the local Manufacturer for the last 10 years

MarlBorough Made • BiodegradaBle • gentle on hands • specifically designed for vineyard use Available from: Basis Ltd CRT Farmcentre Fruitfed Supplies

phone: 03 572 9125 fax: 03 572 9135 rapaura road, Blenheim

Lex Thomson B.Vit & Oen. is available to assist the winegrower.

Services include: • Viticulture consultation and vineyard management.

• Pruning and training workshops.

• Pest and disease monitoring.

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

• Irrigation audits.

• Yield assessments.

• Fruit maturity sampling.

• Specialised pruning.

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

Ph: 021 230 2348.

Email: lexthomson@vitpractice.co.nz

GREAT VINES BEGIN WITH

McAlpines Roundwood Limited

NURTURING CARE

Suppliers of

plant

CERTIfIEd VINES

Quality Roundwood

WITH CoNfIdENCE

Contact:

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

roundwood@mcalpines.co.nz

22

|

6/2013 WINEPRESS

The Official Magazine of Wine Marlborough

CALL US oN 0800 444 614 Rex on 027 49 80 183 rex@mistyvalley.co.nz Donna on 021 84 98 39 donna@mistyvalley.co.nz

View our catalogue online www.mistyvalley.co.nz

Constellation Support Through Scholarships TESSA NICHOLSON

A love of New Zealand wine and a penchant for academic studies have earned two NMIT students major scholarships from Constellation Brands.

The two scholarships awarded to Nelson Marlborough Institute of Technology students, are among four provided

by Constellation. The others will go to students at Lincoln and EIT and further scholarships will go to employee family members undertaking tertiary level education.

In terms of NMIT the scholarships have been divided between the Diploma in Viticulture and Wine Production and the Diploma in Business or Bachelor of Commerce majoring in Marketing or Management.

They are intended to add value to the New Zealand wine industry by supporting students interested in developing a career in the industry. Constellation Brands also believes that stronger ties with tertiary institutions are vital to ongoing development.

After 15 years of travelling, Renee Sturch began her Diploma in Viticulture and Winemaking last year. Her career path was set back in England on the day she purchased her ticket to come back to New Zealand.

“I hadn’t been home for nine years so when I bought my ticket I decided I had to celebrate. I was living in Brighton, it was a beautiful day and I went up to the bar and bought a bottle of Marlborough Sauvignon Blanc. As soon as I had my first mouthful I knew what I wanted to

Renee Sturch

Shanell Kelly

do. It was the cut grass, peaches, fruity, complex and acidic Marlborough savvy that was like a New Zealand summer in a bottle. I felt home already.”

With a love of travel and wine, she said becoming a winemaker felt completely obvious.

“I feel I need a career that is not only integral to who I am, but will allow me to keep on learning. This is a great industry to do that.”

She said it was a no brainer to choose NMIT for her studies.

“I wanted a learning opportunity smack bang in the middle of the country’s biggest producing region, and to work with a product that stands up on the world stage.”

Receiving the Constellation Brands scholarship takes a huge amount of pressure off her as she now moves into her second semester. What’s more she says it shows the support from one of the

world’s largest wine companies.

“It is a real investment in the future of the New Zealand industry and shows the belief the company has in the quality and productivity of the people – how we can hold our own on the world stage.”

The second recipient is Shanell Kelly who is undertaking a Bachelor of Commerce Degree in Nelson, majoring in Accounting and Management. With family links with the Whakatu Corporation which owns Tohu Wines, Shanell is very familiar with the wine industry. Her father has always liked trying different wines and from a young age she has had an appreciation of the end product. Plus she has earned money in the past by working in the vineyards – something that has helped her gain a better understanding of the processes of the wine industry. She is hoping that knowledge will help her secure a position as an accountant within the industry in the future.

“It is fantastic that Constellation are encouraging the business side of the industry as well as the winemaking. And being an international company, hopefully it will open up doors for me.”

Both women are keen to gather international experience in their fields, although both are adamant they would always return to New Zealand.

“This is my home, I want to always come back here,” Shanell says.

The Official Magazine of Wine Marlborough

6/2013 WINEPRESS

|

23

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.

24

|

6/2013 WINEPRESS

The Official Magazine of Wine Marlborough

Wine Unwound A ROOKIES PERSPECTIVE WITH ANNABELLE LATZ

All this wine. . . now for a closer look.

Making wine involves working with an almost ‘living being’ that constantly changes form, behaviour and character.

Harvest is over, but the work, the fun and the learning certainly is not.

The farewells and good luck wishes continued for a couple of weeks afterwards, as most of the 60 or so vintage cellar staff packed their bags and headed on their way.

The memories of the hard graft, massive learning curves, mess, noise, non-stop action, laughs, tears and friendships will be etched in our minds forever.

Proof of the hard yakka during harvest was the state of my gumboots. They were worn out. Literally. Holes in the soles, splits in the heels. I did feel a wee tug of sadness when I carefully placed them in the giant black rubbish bag at the back door.

Now I have the opportunity to observe, learn and partake in what the next step of wine making is all about. What really happens to those thousands of tonnes of grapes that were pressed, transferred and racked at a constant rate of knots

around the entire winery during harvest?

The ferments team steadily reduced their daily list of samples they were taking to test for brix levels. Sugar levels were reaching zero, and the wine really began to evolve into its own character.

My primary role was still in oak. The barrel halls began to burst at the seams, and I spent a fair bit of time in those warm calm oak nests while stirring barrels.

During harvest, one of my less favoured jobs was filling barrels with fermenting wine. The out of bubbles and foam frustrated me greatly. Since harvest I’ve been reunited with these barrels, to ‘top’ them.

A good analogy for this barrel topping is ‘putting the barrels to bed.’ Once completely full, the barrels are put back in the barrel hall, and left for a number of months to create their own magic.

Not bad, considering that a few weeks ago we were dealing with a pile of grapes.

The presses whirred again in May, for the late harvest grapes. You may not want

to sample many of these. Some of the grapes are shrivelled, and even the nice looking plump ones have at this stage developed an element of rubber, - a far cry from the tender grapes we popped into our mouths during harvest.

But the end result of the late harvest grapes is sweet wine deliciousness, so who cares!

Scribbles on my arms and hands still feature regularly - recordings of dip measurements, tanks I need to hook pumps up to, or the odd barrel I need to hunt out.

The team bonding of the daily morning smoko quiz from the trivia page in the Dominion Post became a daily feature once again.

My forklift driving still continues to improve steadily. The other day I almost did a wheelie. Not on purpose, I took a turn a bit too fast. I got rather a big fright, so I won’t be doing that again in a hurry.

To keep up with regular happenings in the life of a rookie cellar hand, check out my blog; http://annabellelatz.blogspot.co.nz/

The 100 year post that does not rust or rot Call John 027 249 7668 and order your posts now info@woodshield.com.au www.woodshield.com.au The Official Magazine of Wine Marlborough

6/2013 WINEPRESS

|

25

Water Management Technology TESSA NICHOLSON

Water measuring regulations began taking effect last year and will be fully phased in by 2016. New technology developed in Christchurch is helping water consent holders to manage those changes.

The Aqua Flow Management System

themselves, or present the consent

web based data logging systems are

(AFM) is a direct response to the

holder with an abatement order.

adopted.

Government’s tightening water

The Government’s aim is to protect the

“Not only to fulfil New Zealand’s resource

regulations, that mean anyone with a

all-important resource of fresh water for

management goals, but most importantly

consent to take fresh water at a rate

the future.

for the betterment of farm management

of five litres or more per second must

Which is where QTech Data Systems

practises among individual land users

install both a water measuring and data

come into play. Recognising the gap

and the associated cost savings this

reporting system. For those with consents

in the market for an advanced water

technology will provide them over time.”

to take 20 or more litres per second, the

measuring and reporting system, they

The installation of water meters is seen

systems had to be in place by November

developed the AFM.

as a major step forward by Irrigation New

last year. Those taking 10 – 20 litres per

QTech Managing Director Steve Champ

Zealand. Andrew told Winepress back

second must have the systems in place

says they saw the need for an automated

in 2010 that they provided the simplest

by November 2014, and those taking 5 –

system that would benefit both consent

tool to know what is going on in terms

10 litres per second need to be compliant

holders and regulatory bodies. The

of irrigation pumps and water delivery

by November 2016. Once those meters

AFM features an automated cellular

systems.

are in place the information gathered

GPRS/SMS transmitter that uploads

While it is estimated the new regulations

has to be supplied to regional

the collected data to a secure online

will affect 20,000 water consent holders

councils in a pre-determined

database, where consent holders can

throughout the country, the number in

format. Failing to do so, means

log in and view the collected information,

Marlborough is calculated to be only 40%

the council can charge to

including water level pressure, flow rate,

of all water consent holders. It is rare to

remaining allocation, seasonal summary,

see a vineyard without irrigation these

graphical trends and more. That data can

days, but many are taking less than the

collect the data

then be provided directly to the local

regulation starting point of 5 litres per

council. The system can also send

second. These consent holders are not

a warning text message when the

affected at this stage. That’s not to say

usage reaches 90% and 100% of the

though, that regulatory changes in the

water consent.

future won’t include all water consent

CEO of Irrigation New Zealand, Andrew Curtis says it’s important these types of

26

|

6/2013 WINEPRESS

The Official Magazine of Wine Marlborough

holders, regardless of how little water they take.

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 27

JUNE 11 18 – 20

NZW South Island Grape Day – Convention Centre,

Vintners Hotel, Blenheim. Details at www.nzsvo.org.

Blenheim

nz

Judging of Spiegelau International Wine Competition

28 – 30

Wine Tastings following the Spiegelau Wine Competition judging – 5 – 6pm

20

6pm, Wine auction – of all unopened bottles not required during Spiegelau Wine competition.

Proceeds returned to the industry via grants.

27

Romeo Bragato Conference. Convention Centre, Blenheim

– Blenheim 18 – 20

Chardonnay – Ripe for a reboot – Marlborough

Moore Stephens Markhams Marlborough Young

SEPTEMBER 7

Pinot at Cloudy Bay – details at www.cloudybay. co.nz

16:

Entries open for Marlborough Wine Show

Viticulturist 2013 Open Day for potential competitors OCTOBER

JULY 26

Moore Stephens Markhams Marlborough Young

22-23: Judging Marlborough Wine Show

Viticulturist 2013 Competition NOVEMBER AUGUST 2 – 9

Taruna Certificate in Applied Organics and Biodynamnics Seminar 1. Details info@taruna.ac.nz

9

Spiegelau Wine Awards Dinner

1 – 3

Marlborough Wine Weekend

1 – 8

Seminar 2 Taruna Certicate in Applied Organics and Biodynamics – info@taruna.ac.nz

4-7

Plant & Food Research Plant Dormancy Symposium – Auckland

9

Marlborough Wine Show Awards Dinner

The Official Magazine of Wine Marlborough

6/2013 WINEPRESS

|

27

News From Home and Away Accolades International Wine Challenge Considered one of the world’s most meticulously judged competitions, the IWC awarded New Zealand wines 38 Gold medals. Of those, 21 were awarded to Marlborough wines, across an array of styles. Pinot Noir, Sauvignon Blanc, Chardonnay and new comers Albarino and Gruner Veltliner from Marlborough all impressed the judges. Charles Metcalfe, Co-Chairman on the IWC said; “The New Zealand Gold medal wines at this year’s IWC have been stunning. We’ve come to expect excellent Pinot Noir and Sauvignon Blanc from them, and as usual they have delivered, but their ability to cultivate foreign grapes shows their mastery of their craft. These wines have been tasted against thousands of contenders so it is a tremendous achievement that will catapult their product to an international audience.

Marlborough Trophy Winners: International Sauvignon Blanc, New Zealand Sauvignon Blanc and New Zealand White Wine trophies: Lawson’s Dry Hills Reserve Sauvignon Blanc 2012.

Marlborough Chardonnay: Matua Valley Single Vineyard 2011.

Marlborough Pinot Noir; John Forrest Collection Brancott Pinot Noir 2010 Marlborough’s Gold Medal wines are; Sauvignon Blanc: Blind River 2012, Framingham 2012. Huntaway Reserve 2012. Tohu Mugwi 2011. Lawson’s Dry Hills 2012. Marisco The Kings Favour 2012. Otu 2012. O:TU 102 Single Vineyard. Vidal White Label Series 2012.

Villa Maria Single Vineyard Southern Clays 2012. Mansion House Bay Vineyard Selection 2012. Marks and Spencer Single Block Series S1 (Yealands) 2012.

Pinot Noir: Delegat’s Awatere Valley 2012.

John Forrest Collection Brancott 2010.

Saint Clair Pioneer Block 5 Bull Block 2011. Marks and Spencer Single Block Series R3 (Yealands) 2011.

Chardonnay: Lawson’s Dry Hills 2009.

Matua Valley Single Vineyard 2011.

Nautilus Estate 2011.

Gruner Veltliner: Yealands Estate 2012 Albarino: Stanley Estate 2012 Decanter World Wine Awards: New Zealand Trophies: Sauvignon Blanc under £15: Lawson’s Dry Hills Mount Vernon 2012 Sweet Wine Under £15: Brancott Estate Letter Series B Late Harvest Sauvignon Blanc 2011 Rosé under £15: Lawson’s Dry Hills Pinot Rosé 2012 Riesling Under £15: Little Beauty Dry Riesling 2010 Chardonnay Over £15: Matua Single Vineyard 2011 Sweet Over £15: Riverby Estate Nobel Riesling 2011 Pinot Noir Over £15: Villa Maria Reserve Pinot Noir 2010 Sauvignon Blanc Over £15: Villa Maria Taylors Pass Vineyard Sauvignon Blanc 2012 Gold Medals: Sauvignon Blanc: Ara Select Blocks 2012, Auntsfield Single Vineyard 2011, Brancott Estate Letter Series 2012, Cirro 2012, Matua Valley Estate Series Paretai 2012 Pinot Noir: Cirro 2010, Cloudy Bay 2011, Spy Valley 2011 Chardonnay: Riverby Estate 2009.

Sommeliers Awards – London – Gold Medals New World Pinot Gris - Ara 2012

New World Pinot Noir - Spy Valley 2011 New World Riesling - Esk Valley Marlborough 2011, Babich Family Estates Cowslip Valley 2011 New World Sauvignon Blanc - Saint Clair Pioneer Block 18 Snap Block 2012, Auntsfield Single Vineyard 2012 New World (Excluding Australia) Syrah Fromm La Strada Syrah 2009 Rosé Under £5.50 - Spy Valley Pinot Noir Rosé 2011 Varietal Classics. NZ Sauvignon Blanc Under £12 - Invivo 2012 Food Match Awards: Babich Family Estates Cowslip Valley Riesling 2011 and Auntsfield Single Vineyard Sauvignon Blanc 2012.

Auntsfield’s Sauvignon also won an award for By The Glass.

Spiegelau Wine Judges From a total of 12 judges, three are flying in from Australia and one from Singapore to add their extensive experience to the eight-strong New Zealand team at this year’s Spiegelau International Wine Competition.

Joining regulars Ralph Kyte-Powell from Melbourne and Adelaide-based consultant Phil Reedman MW are Annette Scarfe, a newly minted MW based in Singapore and Nick Ryan, wine writer and commentator from Sydney.

Chief Judge, Mike DeGaris commenting on the appointments said, “This show always has a very strong judging line-up and with the addition of Nick and Annette we are in a perfect position to appraise the 1200 or so entries.”

Judging is being held in Marlborough from 18 to 20 June and the Awards Dinner and announcement of trophies is on 9 August in Auckland.

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.

28

|

6/2013 WINEPRESS

The Official Magazine of Wine Marlborough

For Expert Viticultural Property Advice

ALEXANDER HAYWARD LTD Registered Valuers, Property Consultants, Arbitrators

BERTOLINI is the

ONE-STOP-SPECIALIST with the best equipment available to maintain your vines.

Specialising in all aspects of Vineyard and Winery Valuation, Including Specialist Plant and Machinery Contact: Dave Stark Lex Hayward

B Ag Com, FNZIV, FNZPI Dip VFM, FNZPI, AAMINZ

Experienced in all South Island Wine growing Regions

Ph 03 5789776

Fax 03 5782806

BERTOLINI PUMPS & SPRAYERS

A comprehensive range of vineyard sprayers.

Level 1, 20 Market St, BLENHEIM email valuations@alexhayward.co.nz

PROVINCIAL COLDSTORES LIMITED LET US TAKE CARE OF ALL YOUR CONTROLLED TEMPERATURE STORAGE REQUIREMENTS IN OUR

A premium range of leaf remover and vine trimmers.

CUSTOM CONTROLLED AREA • Over 60,000 cubic metres of storage spread over two sites • Sophisticated monitoring equipment ensures your product is kept at the optimum temperature • We could lease you a small room for your exclusive use to suit your particular temperature requirements • We store bottled wine, barrels of wine, new plants awaiting the opportune time to plant • Individual rooms available which are being used to grow new budwood

Old Renwick Road, Blenheim.

Tel: 03 5782648 Fax: 03 5782546 Gouland Road, Spring Creek. Tel: 03 5705944 Fax 03 5705955

BERTOLINI PUMPS & SPRAYERS

Phone: Guy 0274 938 716 Ian 0274 375 222 Louis 0272 904 230