WINEPRESS Issue No. 237 / June 2014
New Winery
Meet The Chairs
Call To Arms
Tempranillo In Marlborough
Photo: Jim Tannock
The Official Magazine of
www.wine-marlborough.co.nz
In this issue... Regulars
Features
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Editorial Tasman Crop Met Report
7 From the Board 15 Generation Y-ine 25 Wine Unwound 27 Wine Happenings From Home and 28 News Away 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
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.
Babich Cements Itself in Marlborough New Zealand’s second oldest family owned wine company, Babich, has made the largest investment in its 98 year history,
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by building a state of the art winery in Marlborough.
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The Cost of Pests and Diseases In the final of our series on the pest and disease danger to the wine industry, we look at Bacterial blight and Fruit flies.
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Call to Arms
Two of the stalwarts of the Wine Marlborough Board are standing down this year. Blair Gibbs and
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Ivan Sutherland talk about what they have gained and why it is important for new people to stand.
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Tempranillo in Marlborough While there may be only a few hectares of this Spanish grape growing in Marlborough, it is creating a wine of interest. We talk to the viticulturist and winemaker at Yealand’s to find out how it copes in Marlborough’s cool climate conditions.
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RIVERSUN WHATATUTU NURSERY GISBORNE APRIL 2014
STOCKLIST AT PUBLICATION DATE
CABERNET SAUVIGNON CHARDONNAY GRUNER VELTLINER
Having just experienced our best growing season ever, we are delighted to advise that we now have good volumes of surplus stock available for delivery this winter. VISIT OUR WEBSITE OR FREE CALL NOW
0800 113 747 2
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1,000 18,000 700
LAGREIN
4,000
MERLOT
17,000
PINOT GRIS
1,000
PINOT NOIR
16,000
SAUVIGNON BLANC SYRAH
160,000 2,500 SEE WEBSITE FOR FULL STOCKLIST
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. Clive Jones: cjones@nautilusestate.com James Jones: james@starborough.co.nz Blair Gibbs: blair@spyvalley.co.nz Ivan Sutherland: ivan@dogpoint.co.nz Ben Glover: ben@zephyrwine.com Ruud Maasdam: ruud@staetelandt.co.nz Guy Lissaman: glissaman@xtra.co.nz Laurin Gane: laurin.gane@xtra.co.nz
We are heading into that time of year, that is an in-between period. The wines are in tanks or barrels, the winemakers are busy putting their magic touch to them and the cellars are empty of the workers who gave their all to vintage. The growers are counting their blessings or losses after a frantically busy growing season. They are now overseeing the pruning of vines, as the cycle begins yet again. Hopefully there is some time for reflection on what has been and what is coming up. Looking forward there are a number of events that it would be great for you to think seriously about. Number one is the Marlborough Young Viticulturist of the Year competition. Okay you may not be in the category that anyone would refer to as young, but I bet you know someone who is. Encourage them to take part in this competition. It really is an incredibly worthwhile experience. If you talk to anyone who has participated in previous years, they will tell you they learn far more than they thought possible. Secondly, give some thought to the advent of a new event, along the lines of the above. It’s the Young Winemaker of the Year competition, which is being instigated and run by the team at Wine Marlborough. Again, you may not fit the bill in terms of being under the age of 30, but I am sure you can encourage someone you know who is, to take part. Without trying to sound too PC, these competitions are not just about winning. They seriously are a fantastic opportunity for people to increase their knowledge base for the future. One comment I hear so many times from competitors, is that taking part emphasised what they did know and highlighted areas they didn’t realise they were deficient in. It provided them with the impetus to improve in those particular areas, therefore strengthening their skill level. The same could be said for the people who are members of the board of Wine Marlborough. Each of the 10 individuals who represent you as members, would acknowledge that they have gained a great deal, in terms of knowledge, skills, and understanding the wine industry during their time as a board member. So that is the third thing you have to give thought to over the next few weeks. Because the board is losing two of its longest serving members in Blair Gibbs and Ivan Sutherland, there will be vacancies that require filling this year. Have you got something to give? If so, seriously consider standing in 2014. And encourage those around you to take an active part in the Marlborough wine industry, whether they be a young gun, or an older owl.
Simon Clark: simon@clarkestate.com Simon Bishell: simonbishell@outlook.com
TESSA NICHOLSON tessa.nicholson@me.com
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markedly low mean temperatures (1992,
Table 1: Blenheim Weather Data – May 2014
2008, 2009, 2012) the overall trend is still
May 2014
May 2014 compared to LTA
May LTA
Period of LTA
May 2013
GDD’s for: Month - Max/Min1 Month – Mean2
64.5 84.6
111% 119%
58.1 70.8
(1996-2012) (1996-2012)
48.9 59.1
1485.6 1518.0
109% 108%
17.3 6.2 11.8
+0.9°C +0.5°C +0.7°C
16.4 5.7 11.1
(1986-2013) (1986-2013) (1986-2013)
16.2 5.8 11.0
Ground Frosts (<= -1.0°C)
2
3.7 Less
5.7
(1986-2013)
7
May 2014 recorded two ground frosts
Air Frosts
1
0.4 less
1.4
(1986-2013)
1
and one air frost, compared to seven
Growing Degree Days Total July 13 to May 14-Max/Min July 13 to May 14 - Mean Mean Maximum (°C) Mean Minimum (°C) Mean Temp (°C) (<0.0°C)
upwards. The low means in 2008, 2009 and 2012 have pulled the 10 year moving mean down considerably from 11.78°C to 11.08°C. However, the peak 10 year mean of 11.78°C was due to 11 years in
1364.0 (199602012) 1399.4 1411.5 (1996-2012) 1420.0
a row from 1997 to 2007, all with above average temperatures. Frosts
Sunshine hours 199.1 118% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2014 1058.2 99.5%
168.7 (1932-2013) 182.5 114.7 1969 207.8 1990 1063.7 (1932-2013) 1162.9
and one respectively in May 2013. Table
Rainfall (mm) 16.0 25% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2014 289.6 115%
64.3 (1930-2013) 94.4 13.5 1936 182.6 1948 252 (1930-2013) 296.5
year 2000. Only two in May 2014 was low,
Evapotranspiration – mm
61.8
143%
43.2
(1996-2013)
Avg. Daily Windrun (km)
236.6
110%
215.5
(1996-2013) 172.1
9am mean soil temp – 10cm
8.9
+0.3°C
8.6
(1986-2013)
8.7
9am mean soil temp – 30cm
11.8
+0.7°C
11.1
(1986-2013)
11.8
2 indicates the number of ground frosts that have been recorded in May since the but by no means unusual, as a number of other recent years have recorded a similar number.
48.1
Figure 2 displays the number of frosts recorded in May since 1932 and also the 10 year moving mean and the trend over the 83 years. In keeping with the
¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures
increasing May mean temperature
May 2014 was drier, sunnier and warmer
October to April over the past 83 years
than average.
(Data not presented). Figure 1 presents
(Figure 1) the trend in the number of frosts recorded in May is decreasing (Figure 2). Four recent years 2008, 2009,
the temperature trend for May, for the 83
Air Temperatures May 2014 recorded a mean temperature of 11.8°C; 0.7°C above average and 1.1°C warmer than May 2013 (Table 1). I have previously presented temperature trend graphs in Met Report and pointed out that Blenheim’s mean monthly
2012 and 2013 stand out as different,
years 1932 to 2014. The first thing that
with many more ground frosts than other
the graph illustrates is how markedly the
recent years. These four years have
mean temperature can vary from year
caused the 10-year moving mean take
to year. This is the case for any month
an uphill climb. However, it would take a
of the year and it is a reflection of New
consistently higher number of frosts over
Zealand’s maritime climate. However, the overall trend in temperature is fairly clear.
temperature is showing a marked
The decade 1932-1941 recorded a
increase for the five months May to September; i.e. the non-growing season. There has been little change in mean temperature for the seven months
many years to markedly alter the slope of the trend line.
mean temperature of 9.75°C, whereas
Sunshine
the decade 2005-2014 recorded a mean
May 2014 recorded 199.1 hours
of 11.08°C; 1.33°C warmer. Despite
sunshine; 30.4 hours above the long-term
some years in the past two decades with
average for May of 168.7 hours. This
Table 2: Ground frosts for May in Blenheim 2000 to 2014 2000 2001 2002 2003 2004 2005
2006 2007 2008
2009 2010 2011
2012
2013 2014
1986-2013
1
4
10
11
7
5.71
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was the ninth sunniest May on record for
one hour of sunshine, of which seven
total on record for the 85 years 1930-
Blenheim for the 83 years 1932-2014. The
days recorded zero.
2014. Total rainfall for the five months
highest total of 207.8 hours was recorded in May 1990. There were no days during May with zero sunshine, although three days recorded less than one hour. This was in marked contrast with April 2014 which recorded 12 days with less than
January to May 2014 is 289.6 mm; 115%
Rainfall The May 2014 rainfall total of 16.0 mm
of the long-term average of 252 mm.
was only 25% of the long-term average.
Wind Run
This was the driest May since 2008 which
May 2014 recorded an average daily
recorded only 4.0 mm, the lowest May
wind run of 236.6 km compared to the long-term average of 215.5 km (1996-
Figure 1: May mean temperatures for Blenheim (1932-2014) and the temperature trend
2013). This is the first month since October 2012, (a period of 20 months), to have recorded above average windrun. The windier than average May was entirely due to a very windy seven day period from 22 to 28 May, with average daily wind-run of 402.8 km (187% of average). The maximum wind gust for May in Blenheim was 67.4 km/hr, recorded on 25 May. Rob Agnew Plant & Food Research / Marlborough Research Centre
Figure 2: Ground frosts for May recorded in Blenheim (1932-2014) and the trend in number of ground frosts
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The Make-Up of Marlborough TESSA NICHOLSON
From the latest Vineyard Register, Marlborough has a total of 22,819 hectares of producing vineyard or 64.9 percent of the country’s total. The register, which was undertaken last year, shows there are 1015 vineyards in the region, and the average size equates to 22.5 hectares. Not surprisingly, that is the largest in the country, with the national average being 17.1 hectares. In terms of varietal make-up, these are the latest figures. So our flagship variety has a total of 17,710 hectares of producing vineyards, with Pinot Noir our second favoured variety with 2,443ha. Chardonnay comes in at third with 1,036ha with Pinot Gris fourth at 949ha. What is interesting though, when you read through the varietal make-up, is how many other wines styles are planted in Marlborough, in small quantities. Now is the time to complete the 2014 register. To register a new vineyard contact vineyardregister@nzwine.com for provision of a vineyard registration number. Vineyard owners are reminded if they sell their vineyard to notify New Zealand Winegrowers. For details on how to register, visit; www.nzwine.com/assets/ vineydregguide14.pdf The final date for registering is July 1.
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Variety Hectares producing Albarino.........................................................4.0 Arneis............................................................4.5 Briedecker.....................................................0.2 Cabernet Franc.............................................0.9 Cabernet Sauvignon.....................................0.4 Chardonnay..................................................1,043.9 Chenin Blanc.................................................6.7 Gewurztraminer.............................................89.3 Gruner Veltliner.............................................29.5 Kolor..............................................................0.2 Lagrein..........................................................1.1 Malbec..........................................................2.5 Merlot............................................................33.1 Montepulciano..............................................1.4 Muscat Varieties............................................3.2 Nebbiolo........................................................0.5 Petite Manseng.............................................0.9 Pinot Blanc....................................................9.2 Pinot Gris.......................................................949 Pinot Meunier................................................5.5 Pinot Noir.......................................................2,443.3 Pinotage........................................................5.8 Riesling.........................................................319 Sauvignon Blanc...........................................17,711 Sauvignon Gris..............................................89.5 Semillon.........................................................23.8 St Laurent......................................................0.2 Syrah.............................................................10.6 Tempranillo....................................................5.8 Verdelho........................................................0.2 Viognier.........................................................20.0 Other/Unknown Red......................................3.3 Other/unknown white....................................8.5 TOTAL...........................................................22,819.4
The Official Magazine of Wine Marlborough
From The Board LAURIN GANE
Where Is The Future Workforce Coming From? Now that the vintage party hangovers have subsided, winemakers are weaving their magic and growers look for warmer options, spare a thought for the hundreds of people battling the cold in your vineyards. Winter is here! I am sure most of you will have noticed the amount of vans cruising around the district, full of people from all parts of the world. They are on their way to do the jobs that most of us try to avoid. Marlborough needs approximately 4500 bodies to get through pruning. There are up to 1500 RSE (Recognised Seasonal Employer) employees approved to work here. Where do we get the rest from? The ongoing Christchurch rebuild and the ski season always compounds the labour shortage issue by enticing backpackers to Canterbury and our ski areas. The numbers suggest Marlborough requires approximately 3000 additional workers comprising of New Zealanders and backpackers on top of the RSE workers.
I hear the shouts, “What about our unemployed Kiwis? These guys are stealing our jobs!” My answer to that is yes, we need to and have a moral responsibility to offer jobs to Kiwi’s first BUT do they want to work for long hours in the vineyards pruning in the freezing cold for the pay on offer? They don’t because it is hard, boring, back-breaking work in most cases and Marlborough grape growers struggle to find local labour that are reliable and willing to turn up every day. The ongoing struggle to find vineyard workers suggests RSE workers will be one of the first options as the industry expands. In order to ensure sufficient and reliable labour force, growers need to support RSE accredited contractors. They provide approved accommodation, transport and overall pastoral care for their workers. We need to ensure that regardless of if you are a Kiwi, backpacker or RSE worker in a vineyard,
you are looked after by your employer and operate under good working conditions. Going forward, we as a collective industry need to present the Minister of Immigration and other associated parties a sound rationale for a rise in the RSE cap. In addition, what if we develop incentive schemes such as attendance bonuses or a rising pay scale for all returning workers no matter where they are from? Maybe by assisting with educational qualifications e.g. computer, literacy or viticulture studies we can enable the returning RSE and kiwis to improve their future earning capabilities. In my opinion, if RSE numbers are reduced or even squashed, Marlborough’s viticulture industry will be in serious trouble and we could all be donning winter woollies and reaching for our secateurs!
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WELDS HILL VINEYARD
Marlborough
35 Welds Hill Road, Awatere Valley • 221.30ha (546 acres) • Located in the Awatere Wine Region on elevated fertile river terraces above the Awatere River • 60ha Producing Sauvignon Blanc Vineyard with a proven history of quality fruit and a 5 year production average of 727ton • The property offers the benefit of a further 57ha of flat contour ideal for viticulture development • A + B Class Water Rights totalling 4,386m³/day with an identified 200,000m³ dam site • Well supported with a four bedroom homestead, farm cottage, woolshed, sheep/cattle yards and numerous outbuildings Welds Hill offers a quality large scale vineyard with a proven production history and further development potential. The property is held in three titles offering various purchasing options.
For Sale By Negotiation www.bayleys.co.nz/4110317
Andy Poswillo
M 027 420 4202 B 03 578 7700 E andy.poswillo@bayleys.co.nz
BE MARLBOROUGH LTD, BAYLEYS, LICENSED UNDER THE REA ACT 2008
CERTAINTY FROM THE START FOR BABICH WINES. APOLLO PROJECTS LTD IS PROUD TO HAVE DESIGNED AND CONSTRUCTED BABICH WINES’ NEW MARLBOROUGH FACILITY. Apollo Projects specialise in world class design and construction of food and beverage processing and storage facilities. We provide a clear and all-inclusive development path to understand, design, document and finally deliver a project. We take your initial concept ideas and, in conjunction with the wider winery team, develop these into a comprehensive document affording you the necessary confidence to make informed decisions around project feasibility, design options and programme.
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To view details on a range of completed projects please visit our website — www.apolloprojects.co.nz For a confidential discussion please call our Business Development Team Grant Black — 0274 851 330 Bevan Hames – 0275 138 186
Babich Committed to Marlborough TESSA NICHOLSON
Despite being the second oldest wine company in New Zealand, the new Babich winery in Marlborough is its first custom built facility. The Babich name goes back to 1916
98-year history. It is also the first custom
occurring during vintage itself.
when a young Josip released his first
designed winery the family has owned,
“Stage two was due to start about
wine. The grapes were his own, grown in
something Joe is extremely proud of.
now, (mid May) but the four tanks we
the far north (Kaikino) personally trod and
The design and construction was
put in, went in during vintage because
made, and then sold in a wine shop he
undertaken by Apollo Projects and was
our estimates were showing that this
opened.
the first greenfield project in the region
year was potentially going to be very
These days the Babich name is
for four years. Originally when the build
big,” Joe said. “We started to become
associated with fine wines that emanate
began, Joe says the aim was to have a
a bit nervous about whether we could
from Henderson, Hawke’s Bay and
3000 tonne facility.
accommodate all the fruit. So we put in
Marlborough.
“We had consent for 6000 tonne and this
four extra tanks and three of them were
The new local winery that was
year we put through 4820 tonne, so it
filled in the last week of vintage.”
commissioned in time for the 2014
became a 4000 tonne winery during the
The multi million dollar winery is an
vintage, is a state of the art facility that
build.”
indication of the commitment Babich has
Josip’s son Joe, says is the biggest
In that sense the winery had to undergo
to the Marlborough region.
investment ever made by his family in its
some major expansion, with part of that
“We have investment in Hawke’s Bay
The colours of the winery reflect the nearby Wither Hills.
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and Auckland, but we have more money
Given Joe was the company winemaker
the company up for the next generation.”
invested in Marlborough than we have in
for 35 years, he must be marvelling at the
With Joe and brother Peter the
the rest of New Zealand. That is the way
new technology available and wishing he
second generation, the third is already
the market has gone and we have gone
could be hands on once again.
represented by Peter’s son David who is
with it.”
“Put it this way, I am just happy to direct
now the general manager.
The specifications for the winery were
it.”
So would his dad Josip who began the
to be able to complete harvest in a 20
But his experience has played a large
dynasty, be proud?
day window, bringing in 200 tonne a day,
part in the development of the facility.
“I think he would think we were mad.
working up to a maximum of 300 tonne
“I learnt a lot in those 35 years and it
My father had real, sound principals of
a day. However the reality was slightly
was very nice to be able to put all of
winemaking, but when you have enough,
different in this the first year of operation.
my experience into this winery, knowing
why go further? I am not like that. To
“The total intake was 4820 tonnes and
exactly what we wanted.”
me, business is the game and I like it.
we were able to ramp up to 350 tonnes a
And it might not finish here, especially
So to me it is a business progression.
day, and for two days we did 450 tonne.”
given the expansion that occurred during
I have no interest in growing it to make
Not all the fruit coming in, came in large
vintage 2014. With 1.6ha of land at the
more money, but you do have to go
tonnages. One of the specifics Joe was
Cloudy Bay Industrial Park site, Joe is not
forward or backwards. We are not in the
adamant about was the ability to continue
ruling out further expansion in the future,
business to go backwards, but I do not
to make artisan wines, from small
but only if it is managed properly.
necessarily want to go forward just to get
batches of fruit. While at the front of the
“We have the scope to expand, but the
bigger and make a million cases. That
winery there are four presses catering for
thing is we are a family company and we
doesn’t appeal to me. I just want to make
up to 400 tonnes a day, at the rear, there
have no ideas or reason to expand for
better wine and hand it on to the next
is a small crusher and press (for whole
expansion’s sake. We have not set the
generation.”
bunch pressing) that deals with just three
company up for sale, we are not selling
With five family owned vineyards, two
to four tonnes of fruit.
it!,” he said adamantly. “We are setting
in the Awatere and three in the Wairau, Babich has a total of 250 hectares in Marlborough, with the majority being planted in Sauvignon Blanc. On top of that, they take fruit from a large number of growers, who Joe said are vitally important to the company. “They are very important, as that’s the way we grew. For the first eight years here we only had growers, we had no vineyards of our own. Then as we developed our own vineyards, we still maintained all the growers. The point is that we are growers ourselves, quite large growers. So we understand and have sympathy for them. Our total belief is that both sides have to be smiling. It’s no use to us, if they are running at a loss or not making money.” Another sound commitment to the
Four presses allows the company to bring in up to 350 tonnes of fruit a day, although this year there were two days when 450 tonnes came in.
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Marlborough region.
The Cost of Pests and Disease TESSA NICHOLSON
In the past few issues we have looked at what the cost would be to the wine industry if certain pests or diseases hit our shores. This month we look at Fruit Flies and Bacterial Blight. Bacterial blight (Xanthomonas ampelina)
healthy tissues mainly through pruning
“Spread can occur via propagating
is currently found in wine regions
wounds. The transmission is greatest in
material, grafting and pruning. Bleeding
throughout Europe, South Africa and
wet and windy weather.
sap appears to be an important source
South America. So far it has not been
The natural dispersal of bacterial blight is
of contamination. The bacterium is
detected in Australasia. Long may that
limited to the vineyard and the immediate
able to survive in the wood and is often
remain the case, given it can lead to
surrounding areas. Within the vineyard
present as a latent infection and may be
serious harvest losses.
spread from the initial infection point
transmitted long distances in infected
As its name suggests this is a
tends to occur along the rows.
cuttings.”
bacterial disease and it is only found
According to the report prepared for
There are no chemical solutions once this
in grapevines. It is responsible for
NZW by Market Access Solutionz, the
bacteria reaches our shores, and control
progressive destruction of vine shoots,
only pathway into New Zealand is by
can only be achieved through viticultural
ultimately leading to the death of the vine.
importation of infected plant material, or
practices. The report states the infected
According to the NSW Department of
an incursion of the infected insect vector.
shoots should be destroyed and pruning
Primary Industries, the first signs of
should be carried out in dry weather and
infection are linear reddish-brown streaks
as late as possible.
on the shoot, extending from the base to
There is also a latency between the
the shoot tip. Lens-shaped cracks and
infection and the first indications being
cankers then develop and are sometimes
noticed, which means any disease could
as deep as the pith. Shoots subsequently
be spread wider, than a first detection
wilt, droop and dry up.
might indicate.
Primary infection occurs on shoots that
Fruit Flies
are one or two years old. Infection usually
There are four fruit flies that are of
occurs on the lower two to three nodes
concern to NZW.
of shoots that are 12 – 30cm long and
• Anastrepha fraterculus (Sth
spreads slowly upwards. Infection can be
American Fruit Fly)
transmitted systemically though the plant
• Bactocera tryoni (Queensland Fruit
or the bacterium can penetrate leaves
Fly)
through open stomata. Bacterial blight of grapevine is easily transmitted with pruning tools and enters
Shoots severely infected by bacterial blight
• Ceratitis capitata (Mediterranean Fruit Fly)
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New Zealand, that there would be major
them to be the cause of an increase in
However it is unlikely that if any of these
impact on the wine industry. Although
sour rot and botrytis.
fruit flies were to become prevalent in
having said that there is the potential for
There are lures and eradication
• Ceratitis rosa (Natal Fruit Fly)
Impact Type New pest management Assessment actions Reduced yield Moderate (can be fast Unknown impact. Overseas moving in vineyard in evidence suggests possible suitable weather impacts on productivity due conditions.) to this disease. Reduce quality Yes Unknown Increased production costs Monitoring labour and $800 - $1000/ha Chemical Treatments, pruning of infected parts changed cultivars of plants, disinfection of pruning tools Market access costs nil Other R&D for baseline control $500k programme Estimated Total Costs
National Impact
techniques available and other countries have successfully eradicated certain species.
Unknown
So ends our series on the cost of pests and diseases that could impact on the
Unknown $30m
New Zealand wine industry. Remember if you see anything unusual, don’t bury your head in the sand and ignore. Notify MPI Exotic Pest & Disease Hotline – 0800 80 99 66
$500k $30.5m (as a min.)
Costs relating to Bacterial Blight
PROVINCIAL
COLDSTORES LIMITED LET US TAKE CARE OF ALL YOUR CONTROLLED TEMPERATURE STORAGE REQUIREMENTS IN OUR
McAlpines Roundwood Limited
Suppliers of
Quality Roundwood Contact:
Grant Cathcart Phone 03 313 8339 Fax 03 313 3767 Mobile 021 511 460
roundwood@mcalpines.co.nz
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➤ CUSTOM CONTROLLED AREA ➤ APPROVED TRANSITIONAL FACILITY FOR UNLOADING OF IMPORTED CONTAINERS • Over 60,000 cubic metres of storage spread over two sites • Chilled storage available during vintage for handpicked grapes • 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 (0°C to +30°C) • 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
Judges Announced The Judges for the Spiegelau International Wine Competition have been announced, with the Chief Judge being Mike DeGaris from Sydney. The competition which is into its fourth
Coonawarra Estate – one of Australia’s
One of the new developments for this
year, will feature a number of international
most iconic wine brands. Sue chaired the
year’s competition is a new accolade
judges alongside Mike. He will be joined
highly respected Royal Adelaide Wine
designed to recognise distributors.
by Ralph Kyte-Powell, Sue Hodder and
Show for the five years and is the current
Called the Portfolio Excellence Award,
Mike Bennie. Ralph has judged at every
Chief Judge. Sue is also President of the
it will be awarded to the distribution
Spiegelau International Wine Competition
Coonawarra Vignerons Association.
company who receive the highest
since its inception in 2011. Melbourne
Mike Bennie, based in Sydney is a
percentage of medals.
based, he writes for New Zealand’s
freelance wine and drinks writer and
The 2014 Spiegelau International Wine
Cuisine, Melbourne’s Age, where he has
journalist, wine judge and presenter. Mike
Competition is being judged 15 – 17 July
been writing his Uncorked column for
is the Editor-At-Large and contributor to
here in Blenheim.
eighteen years and James Halliday’s
WineFront.com.au and a feature writer for
Wine Companion magazine.
Australian Gourmet Traveller Wine.
Sue Hodder is one of Australia’s
Among the New Zealand judges joining
best-known winemakers and has just
the international panel are Olly Masters,
completed her 22nd vintage at Wynns
Jeff Clarke and Warren Gibson.
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Generation Y-ine TESSA NICHOLSON
Rosie Menzies, Assistant Winemaker Seresin Estate Rosie Menzies will forever be grateful to her 6th form Chemistry teacher – Mr Marshall. It was him that awakened an interest in winemaking, via a thoroughly innovative class project. It is a project that will probably never be repeated again in any New Zealand school, given he taught the students, (aged 16 and 17) how to make wine. How fantastic is that? There were codicils of course. The students once they had made the wine were not allowed to drink it, and their parents had to personally collect the end product, to ensure it didn’t fall into the hands of any underage drinkers. But the project itself allowed the female students to experiment with the science of winemaking, while at the same time put their theoretical chemistry lessons into practice. Rosie was at school in Havelock North at the time, right in the heart of Hawke’s Bay grape growing country. The fruit used in the experiment came from Vidals, and while she thinks they were Chardonnay , she says it is all a bit of a blur now. As for the wine – well the least said about that the better, given her current position as assistant winemaker at Seresin Estate. Given the company’s and Rosie’s own passion for wines that speak for themselves, her first attempt at 16 was probably best described as over manufactured. “I added far too much DAP so it was very doctored,” she says. “We ended up drinking it at New Year and it was pretty awful stuff.” But she never forgot the pleasure she
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experienced making that wine. So when her attempts to get into vet school at Massey University failed, (“I think I just had far too much fun and didn’t study enough”), the idea of winemaking reared its head. “When I didn’t get into vet school I did a general science degree. But I couldn’t see myself becoming a researcher or working in a lab for the rest of my life. So over the holiday period I went and worked in a vineyard in Hawke’s Bay.” The vineyard was Lime Rock, owned by Rosie Butler and Rodger Tynan. “It was my first introduction to sustainable
viticulture, they used cover crops to attract natural predators and we removed the bark from each vine to reduce mealy bug numbers. There was a lot of thought and care that went into their vineyard and that showed in their wines.” That holiday job was enough
Basket pressing Nebbiolo at Serralunga d’Alba in the Barolo commune.
The Official Magazine of Wine Marlborough
of an eye-opener to Rosie, that she immediately enrolled in the Lincoln viticulture and oenology course. For the first time since she had left school, she felt she knew where she was going. And the interesting aspect of her decision making, was it didn’t come from having a background in wine. “I think I developed a love of it from having a passion for science and art, which I feel winemaking combines. It didn’t necessarily come from drinking a particular wine and having an epiphany about wanting to make something as good as that, which I know is how a lot of people are drawn to winemaking. My appreciation of the actual product developed over the years following the course.” There was just one hurdle, did she want to be a winemaker, or a viticulturist? As is normal during the Lincoln course, she had to make a wine of her own. She considers herself fortunate that she had Pinot Gris grapes to work with. “It was interesting as it was seen as a grape variety that was up and coming in New Zealand and people were trying to figure out the best way to make it.” She admits her first attempt didn’t add anything to the growing conundrum. “We decided we wanted to leave residual sugar in it and we had thought we had stopped the ferment, without really knowing too much about what would happen. Well it started fermenting again and we couldn’t understand why our wine was going so cloudy. It was a bit of a learning curve.” So two wine-making attempts and two slightly disappointing results, all of a sudden viticulture seemed like a viable option. “I was considering viticulture because it
is a fascinating area. Basically I would love a job that would enable me to do both, but that is pretty rare. As well, vintage jobs in a winery were much easier to come by.” So when her post grad course finished at the end of 2007, Rosie headed back to Hawke’s Bay to Lime Rock for a summer job, while she booked in as a cellar hand at Ngatarawa Wines. Initially the job was just for a couple of months, but she managed to drag that out to eight months, during which she got to do just about every task possible in the winery and the vineyard. “That was awesome!” Then as so many of her generation did, she headed overseas for a vintage – at a small appellation in Burgundy named Saint Bris Le Vineux.
“I think I developed a love of it from having a passion for science and art, which I feel winemaking combines.” “It is the only appellation in Burgundy that produces Sauvignon Blanc, which was ironic coming from New Zealand. It is a tiny appellation near Chablis.” While they had a new winery with all the mod cons, the winery also had underground cellars that were in the centre of the town. Used as hideouts during the war, the cellars wound for miles underground, making it easy to get lost if you didn’t take care. “They kept some of their barrel fermented Sauvignon in the cave, so I had the chance to work down there as well. That was a great experience.”
While it wasn’t her first introduction into organic or bio-dynamic practices, Rosie’s work in Burgundy cemented her belief in the less conventional ways of making wine. The philosophy of letting the wines speak for themselves, without man made interferences hit a chord with her, something she has held on to ever since. The next step on the road to her future saw her heading to England for a short period over Christmas, before she headed home to undertake a vintage in New Zealand. Thinking she would look for work in a wine store to make some money, she landed on her feet when she was offered a job in the wine store at Harrods. Originally it was selling wine on the floor, but after a few months she was asked if she would be interested in applying for the job of marketing for the wine store. That was slightly out of left field, but something she jumped at. “I was responsible for organising tastings and putting together a brochure for the monthly wine promotions in store. We used to do a big focus on a different country or wine style each month which meant I had the opportunity to research and learn a great deal along the way.” She soon realised that her knowledge of how wine was made wasn’t enough for many of the customers who were contacting her. “I remember starting out in Harrods and getting phone calls from people asking for a bottle of each of the five first growths and not having a clue what the five first growths were. I had to learn very quickly, so I started doing the WSET Advanced course and ended up doing the diploma, which meant staying in London overall for five years so I could finish it. The course was great in terms of the people
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you meet, the focus on business and marketing and the wines you taste. And I was really lucky because I was part of the buying tastings at Harrods, so I had plenty of tasting practise. It was an incredible experience.” But after five years, home was calling. On the way back she stopped off in Italy for a vintage in Barolo and ended up back in New Zealand with a job as assistant winemaker at Seresin, waiting for her. The value Seresin place on organic and bio-dynamic production as well as the high calibre of wines is what attracted her when the job was advertised. “In the UK I had been really impressed by the organic and bio-dynamic wines that I had tasted and ended up spearheading a bio-dynamic wine promotion at
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Harrods. It’s not an easy concept to explain to people or for them to fully understand. But perhaps you don’t need to, because at the end of the day the wines speak for themselves.” While it may be hard to understand, Rosie’s explanation makes it all seem so simple. “Organics is saying no to a lot of things. No to herbicides, pesticides and fungicides. “Whereas for me bio-dynamics is taking that a step further, creating biodiversity to promote plant health as well. On a consumer level, people get organics, but bio-dynamics is harder to understand. “At the end of the day, it produces great wines because people are passionate about what they do and they take that
The Official Magazine of Wine Marlborough
extra step in making their wines. I think it’s hard to be a lazy bio-dynamic producer.” As for where to from here, Rosie is just happy soaking up everything she can while at Seresin. “I feel like I am in the right place, which I haven’t felt for a long time. The experiences I have had have been fantastic, but it feels as though they have brought me to where I am now. I am incredibly passionate about what I do and feel so happy and comfortable here. “I came back from England wanting to bike to work, live in a small cottage on a vineyard and work in a winery. I am now doing just that. It’s the coolest thing.” You can’t be more positive than that!
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Call to Arms TESSA NICHOLSON
This year two of the longer serving members of the Wine Marlborough Board are standing down. It’s time for new blood. Ivan Sutherland has been a board member of the local wine body, for over 30 years – so he is adamant that it is well and truly time for him to step down. Well before Wine Marlborough came into being, Ivan was involved in the Marlborough Grape Growers Association, as chair for a number of years. His involvement hasn’t all been easy going. He says there have been a lot of ups and quite a few downs as well. “Over the years we have had grape surpluses, shocking pricing, particularly for growers in those early years, over supply issues and then there have been climatic extremes that have proved difficult for grower and company alike.” Marlborough’s board faces an array of issues and always has, Ivan says, due mainly to the make-up of the industry here.
“We have a huge representation, far more than other regions. We have some of the biggest wine conglomerates in the world here in Marlborough, and we also have a large group of boutique wineries. All that is fantastically good, but to get total buy in across the board, that satisfies
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everyone, is a little bit difficult.” He agrees that getting people to put their hand up and offer their services to the board, is difficult. However Ivan believes there is no better time than now to consider standing. “The old story of when things are going well, it’s time to get more involved, is so true. To maintain that (good times) you need a great visionary feel for this industry. You can’t just go from year to year hoping, you need to plan. We have a unique product here and we are an internationally recognised wine region.” Maintaining quality will be an issue the future boards will have to deal with he believes. “My old adage has always been about cropping control. We are a cool climate region with a cool climate variety and sometimes I think people lose sight of that. We can’t crop huge tonnages and maintain our quality. And it all has to be about quality.” The other issue of import is ensuring the wine industry maintains its right to farm. Dealing with officials regarding resource management issues and district plans, is an important role of the Wine Marlborough board. “We need to ensure that we can continue to farm without the hindrances of bureaucracy.” While many will find it hard to fathom how Ivan has managed to stay involved at a board level for three decades, he is quick to say he has gained a huge amount out of that involvement.
The Official Magazine of Wine Marlborough
“In this industry you never stop learning. I have enjoyed the camaraderie, the swapping of information and I find that I am still learning all the time. Working with other industry personnel, being involved in research has been very beneficial to myself and my own label. “I am very strong on, while you are trying to add something to it, you also gain a lot out of it.” Blair Gibbs has been on the board of Wine Marlborough for nearly a decade, three of those as chairman.
He first stood for the board after being a member of the Wine Festival committee. He was new to the region and new to the wine industry. His subsequent decade has been a time of learning, something he feels has been advantageous in all forms. Although the greatest learning curve has been coming to terms with the size of the industry here in Marlborough. “The challenge is that we are so big and so diverse that it is hard to get all the members heading in the same direction. And because it is so diverse, it is difficult to be everything to everyone. “Whenever you have a big industry or big
group of members, you always try to appeal to the majority, but then you end up not doing much. That is part of the challenge.” Every year it is difficult to get new members to come forward and stand for election. Blair like many others is unsure why that is. “I think people are interested, but they don’t think they can make a difference, so they choose not to be involved. But everyone has ideas and we are all in the same industry, we are all doing a lot of the same things. People should put their names forward if they care about our industry and believe they can commit some time to helping it head in the right direction.” The Wine Marlborough Board elections will be held later this year. There are currently10 positions on the board, five representing grape growers and five winemakers. Nominations are due by August, so think carefully. Have you got something to offer? If so, Wine Marlborough wants to hear from you or please contact any board member – their details are at the front of Winepress.
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Tempranillo in Marlborough TESSA NICHOLSON
This famous Spanish grape is best known for its inclusion in Rioja, the country’s most famous wine. But it is also making an appearance in Marlborough, as a stand-alone variety. History
Sauvignon Blanc.
also so it gets physiologically ripe in time.
Tempranillo is thought to have been
“It has humungous leaves and the
“It is a very late ripener, 9 times out of a
in Spain since the 800s and is grown
bunches are huge, averaging between
10, it is the last variety to come off.”
primarily in the Rioja and Ribera del
280 and 400 grams. They are very, very
While a number of articles about the
Duero regions.
big berries in quite a loose bunch. And
variety as grown in Spain suggest the fruit
While it is a little known variety in New
the skins are extremely thick.”
is disease prone, that does not appear to
Zealand, it is famous as a blending wine
That may be one of the reasons birds
be the case at Yealands.
in its home country. As Jancis Robinson
apparently by pass the Tempranillo vines.
“We have never had botrytis in it, even in
cleverly explains; “To make parallels with
Gareth says while they will attack the
a year like this with all the rain we got, we
the most celebrated blended red wine,
neighbouring Gewurztraminer, Pinot Gris
could only find the odd berry. You never
red Bordeaux, Tempranillo plays the
and Sauvignon Blanc fruit, they leave the
find a half or quarter bunch with botrytis,
Cabernet Sauvignon part.”
Tempranillo alone.
just the odd singular berry. So it is very
“We don’t have to net it or bird scare
resistant. Maybe because of that thick
which is one less hassle.”
skin.”
Viticulture in Marlborough Gareth Goodsir is the vineyard manager at Yealand’s Seaview vineyard and has been involved with the Tempranillo vines since the first block was planted back in 2005. Despite being told that it wouldn’t grow here or if it did it would grow badly, Yealands have persisted with the variety.
It does require crop reduction, as if left on two canes, it could produce up to 10 to 12 tonnes per hectare. Yealands thin it back to between four and a half to six tonnes. “That’s where it needs to be so we achieve the level of brix that we want. But
Not just because it provides a wine of interest, but Gareth says, because it is easy to grow. “It is considerably easier than Pinot Noir. It doesn’t require anywhere near the same amount of manual work, such as shoot thinning or as much crop reduction. It always seems to set well, I don’t think we have had a year when it hasn’t set well.” An extremely vigorous vine, Gareth says it is similar if not more vigorous than
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Tamra Kelly-Washington
The Official Magazine of Wine Marlborough
The Winemaking For Yealand’s winemaker Tamra KellyWashington, the fruit she is looking for will have flavour, concentration and tannins. Brix levels she says are fairly irrelevant, as often they can be achieved, when the fruit is still green.
Machine harvested, with the select pick
she saigneed around 20 percent and
Tempranillo.
de-stemming harvester, the whole berries
made a Tempranillo Rosé.
The name references its early ripening
under go a period of cold soaking in
“It has fermented and looks great.”
habits (temprano being Spanish for
open top fermenters.
Vintage sensitivity means it is difficult to
‘early’) and it can ripen up to several
“The tank is then warmed up and we
maintain consistency in terms of style.
weeks ahead of partner grapes such as
try to ferment around 32 deg. It will
“It is challenging to make, in particular
Garnacha. As expected from an ancient
spend some extra time on skins, vintage
on our site because we are in a cooler
Iberian variety, there are many synonyms;
dependent.”
sub region of Marlborough. In saying
perhaps the best known is Tinta Roriz,
The juice is then pressed off into
that it is fun to have the challenge and
one of Port’s principal grapes and the
barrel where it undergoes malolactic
rewarding when we make a wine much
second most planted variety in Portugal’s
fermentation.
more concentrated and structured than
Douro Valley, where it contributes colour
“The barrel regime is usually around 10
we expected.”
and body as well as spice and florals.
percent new and the balance in second and third fill barrels. In some years I wonder if the fruit actually warrants new oak, but it does seem to help lift the wine and add structure if the wine is lacking.” The wine is aged for anywhere from eight to 11 months in small French 225 litre barrels and released the following year. Describing Tempranillo as vintage sensitive, Tamra says she has to be adaptable in terms of winemaking to cater for it. For example, this year, she wanted to achieve more concentration, so after a couple of days of cold soaking
The Master of Wine Perspective – Emma Jenkins MW Spanish Tempranillo is most often part of a blend, usually with garnacha (grenache) and mazuela (carignan), which help counter its natural low acid and sugar levels and benefit from its structural framework. However, the combination of a warm continental climate combined with cooler high altitudes sites seems to bring out the variety’s best, and wines from renowned sites can contain nigh on 100%
It is also a common variety in the table wines of nearby Dão. Ruby red with aromas and flavours of plum, cherry, tomato paste, leather, tobacco and spice, Tempranillo is robust in flavour if not especially assertive in character (hence its effective role in blends). An affinity with American oak often results in a distinct strawberry character. Generally medium bodied, though the typically hearty Spanish oak treatment can give an impression of fuller body and the extended aging an orangey hue. Alcohol is moderate/plus, tannins firm and acidity low-to-moderate, depending on climate. New World examples tend to be denser, more fruitdriven with chunkier, chewier tannins. Tempranillo is fairly widely planted globally, including seemingly unlikely locations such as Switzerland, Malta, Mexico, Turkey and Canada. A burst of US popularity resulted in vines in California as well as seemingly disparate Washington and Texas. Argentina has sizable plantings (it’s the fifth most planted grape in Mendoza) as does (South) Australia. New Zealand’s handful of Tempranillo producers span the growing regions, with wines of very good character and quality beginning to emerge.
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The Official Magazine of Wine Marlborough
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Meet The Major Event Chairs TESSA NICHOLSON
The Chairmen of the upcoming Pinot Noir 2017 and Sauvignon Blanc event to be held in 2016, both come from Marlborough. Accolade Wine’s winemaker Ben Glover is the new chair of Pinot Noir 2017, replacing Alastair Maling while Patrick Materman, Brancott Estate’s chief winemaker will take on the position of chair for the inaugural Sauvignon Blanc event. Both men have a long history of winemaking, and both have forged their careers right here in Marlborough. Ben is well known as the former chief winemaker for Lion Nathan, (aka Wither Hills) and spent 15 years there before moving on to Accolade Wines as group winemaker. This sees him overseeing wine production here in Marlborough as well as Waipara and Central Otago. Given all three regions are Pinot Noir producers, his position stands him in good stead as Chair of the 2017 major event. Ben is also the winemaker for his family owned wine label Zephyr. In terms of Pinot Noir 2017, he says
Ben Glover
he has no interest in changing the successful mould that was created in 2013. “2013 was a fantastic event. We got great feedback nationally, internationally and from our members in the region. The event was all about making sure there was good representation of our regions and I think we achieved that.” In terms of the Sauvignon Blanc 2016 event, Patrick Materman is one of few winemakers who can state he has been involved with making the variety for nearly quarter of a century. Joining what is now known as Brancott Estate in 1990, he has been at the head of the winemaking team for a number of years now. Fascinated with the effect of terroir on the ensuing wines, he has been instrumental in the production of one, if not the most expensive Sauvignon Blanc to ever be offered to the public – The Chosen Rows. He like many in Marlborough is extremely excited that our flagship wine is finally being awarded its day in the sun – in terms of celebration. “It is something we have been talking about doing for years. It’s our showcase variety which we should be proud of. What is so exciting is the true diversity of style coming out of New Zealand, particularly here in Marlborough. There are now different sub regional expressions and different expressions showing more winemaking input. We
can’t be accused of sitting on our laurels and not evolving the styles to keep both gate keepers and consumers engaged.” Patrick sees the upcoming event targeting media from all our key markets. “Obviously we are trying to spread the word of New Zealand Sauvignon Blanc so we are wanting it to be written about.” The event will also target producers, trade and interested consumers. While there is much that can be taken from the past Pinot Noir events, he sees the Sauvignon celebration as making its own mark. “It is about Sauvignon Blanc after all and it will be in Marlborough which is a much smaller area to host. This is massive for Marlborough, even as a showcase as a tourist region for example. We want to show diversity within Marlborough, we want to showcase our food and how well it is paired to our wines. But we also want to show what is beyond the food and wine industry.”
Patrick Materman
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The Official Magazine of Wine Marlborough
N U T R I O L O G Y *
*the science of growing
Wine Unwound ANNABELLE LATZ -GOOGLE.COM/+ANNABELLELATZ
Malolactic Moments Is the action of me going for a run
could manage, I tipped the wine into the
winemakers will put wine through malo
and forming lactic acid in my muscles
keg.
during spring time, mirroring the naturally
the human equivalent of malolactic
I repeated this countless times until the
occurring malo time frame which
fermentation creating a smoother flavour,
barrel was empty, ending up with about
coincides with the warming weather.
if someone were to eat me?
55 litres of wine, from the barrel originally
A malo bug gives the winemaker more
Probably not, but I was just wondering.....
two thirds full of whole bunches.
control over when malo will occur, and by
My Pinot Noir is currently going through
Adding a small bag of oak chips, oak
how much.
malolactic fermentation, or what is more
blocks and a couple of rocks to the keg
I chose to put my wine through malo
commonly known around the winery as
eliminated ullage, removing the risk of
almost immediately after fermentation,
‘malo.’
oxidation.
due to the volume therefore the higher
I can confidently say that I have not
risk of volatile acidity occurring.
been running laps around the winery
The gambling game for a winemaker is
with my wine to create this secondary
to soften the flavour enough, but not strip
fermentation process, whereby the
the wine of its character.
harsher malic acid in the wine is
One option is to partially put a wine
converted it to the softer lactic acid,
through malo, therefore maintaining some
creating a smoother palate.
malic acidity. But you’ll have to ask a
The conversion happens via a
winemaker about that; my main role in the
Lactobacillus bacteria, of which I added
winery is to drag hoses, set up pumps,
a small amount to my wine after it was
make additions, move wine around the
drained and pressed, and when it was
place in various shapes and forms, and
warmed up to around 16 degrees.
just learn as much about this winemaking
So let’s go back a step or two.
game as I go along.
In last month’s Wine Unwound scribble
But what I can be sure of is that I’m really
I signed off as I was heading out the
thrilled with my first ever winemaking effort so far. There are some delicious
door to drain and press my wine after a completed fermentation.
So where were we? Oh yes, malo.
oaky fruity flavours coming through,
I took one bucket, one plastic tub, one
To give an analogy of this secondary
acidity levels are looking good, and I’m
jug, one muslin cloth, one 60 litre plastic
fermentation, malic acid is the tart acid
looking forward to the post malo stage,
keg, and quite a lot of room for the mess.
found in a Granny Smith apple, while
making any final adjustments, and then
From its cosy home in the oak barrel
lactic acid is the more subtle acid found
taking on the bottling project.
I jugged the wine and skins out, into
in milk, butter, cheese and yogurt, and
And the wine is just about through malo,
the muslin cloth that was sitting over
shows up as the ‘buttery’ component
meaning lots of lactic acid now. When I
a bucket. After a couple of jug loads I
in a Chardonnay that has undergone
sit around with lactic acid in my muscles
twisted the muslin cloth to squeeze out
malolactic fermentation.
I get really stiff and uncomfortable. This
the wine.
Malo does occur naturally, and
apparently doesn’t happen to wine.
After squeezing the skins as dry as I
even when using a malo bug some
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National Qualifications
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The Official Magazine of Wine Marlborough
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National Diploma in Agribusiness Management
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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 AUGUST
JUNE 10
New Zealand Winegrower Grape Days – Blenheim.
1
15
New Zealand Boutique Wine Festival – Imperial Lane -
8
SWNZ Member workshops (including WISE Scorecard
27-29
3pm, Marlborough Convention Centre. Register by accessing the NZWinegrower Events Calendar
SEPTEMBER 9-11
Decanter World Wine Awards Trade and Consumer Tasting – London Marlborough Young Vit Open Day – Dodsons Beer Garden
15-17
Judging New Zealand International Wine Show Auckland
JULY
4
Romeo Bragato Conference – Blenheim – Convention Centre
update and training). 10.30 – 12.30 and 1.30 –
3
Spiegelau International Wine Competition Awards Dinner – Auckland
Auckland 19
Marlborough Young Viticulturist of the Year – Marlborough Research Centre
9.30 – Convention Centre
Spiegelau International Wine Competition Judging – Blenheim
27
Awards dinner New Zealand International Wine Show
OCTOBER 7-8
Marlborough Wine Show Judging – Marlborough
NOVEMBER 8
Marlborough Wine Show Awards Dinner - Blenheim
22
Air New Zealand Wine Awards Dinner - Hawke’s Bay
GREAT FOOD, GREAT WINES AND GREAT FRIENDS COME TOGETHER AT HERZOG’S! Come and enjoy Marlborough’s stunning winter days and join us for a casual lunch in the beautiful Bistro gardens or cosy up in front of the open fire for a delicious dinner. All for the love of wine! And for all you wine aficionados, come and indulge in one of New Zealand’s largest International wine lists!
HERZOG’S BISTRO OPENING HOURS - WEDNESDAY TO SUNDAY! LUNCH: 12pm - 3pm DINNER: From 6pm - late Check out our latest menu online - www.herzog.co.nz CELLAR DOOR: Mon to Fri: 9am to 5pm, Weekends: 11am to 4pm Hans Herzog Estate | 81 Jeffries Road | Blenheim |03 572 8770 | info@herzog.co.nz | www.herzog.co.nz
The Official Magazine of Wine Marlborough
6/2014 WINEPRESS
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News From Home and Away Accolades - IWC Trophy Winners
Young Winemaker of the Year
TerraVin, Stoneleigh, Villa Maria and Koru
Given the status of the Young Viticulturist,
were all winners of trophies this year, with
Wine Marlborough is keen to establish a
their Sauvignon Blancs.
similar competition for winemakers in the
TerraVin Te Ahu 2011 – International
region. Plans are already underway to run
Sauvignon Blanc Trophy, New Zealand
the inaugural event later this year. While
Oaked Sauvignon Blanc Trophy ad New
the wines created by young winemakers
Zealand Sauvignon Blanc Trophy
will play a major role in the competition,
Stoneleigh Lattitude Sauvignon Blanc
there will also be other factors involved.
2013 – New Zealand Unoaked Sauvignon
Logistics, financial knowledge and
Blanc Trophy
marketing skills are also likely to make
Koru Sauvignon Blanc 2013 – Great
up a considerable part of the criteria
Value White Wine under £7 Trophy
winemakers will be judged on. At the
Villa Maria Private Bin Sauvignon Blanc
moment, a committee to oversee the
2013 – Great Value White Wine between
competition is being organised. If you
£7 and £12
would like to be a part of this, contact
Villa Maria Cellar Selection Sauvignon
Meredith Elley at Wine Marlborough;
Blanc 2013 – Great Value White Wine
meredith@winemarlborough.co.nz
under £15
MRC Seminar
Topic
Understanding and manipulating Pinot Noir phenolic profiles
Speaker Dr Bob Dambergs, Research Associate, Tasmanian Institute of Agriculture Venue
Marlborough Research Centre Theatre
Date
Tuesday 17th June 2014
Time
4 pm
No RSVP required
Marlborough Wine Weekend
Marlborough Young Viticulturist of the
At the end of November, a group
Year
of Master of Wine students, from
This prestigious competition is coming
all over the world will descend on
up. On July 4 there will be an open day
Marlborough. To coincide with their
when you can find out all you need to
visit, Wine Marlborough is organising a
know about taking part. It is open to
mini Wine Weekend. While these have
any viticulturist currently working in the
been biennial events in the past, Event
Marlborough region, who is under the
Manager Meredith Elley says she is keen
age of 30. Come along to Dodsons Beer
to see at least one major trade event
Garden on the 4th, talk with previous
held in the province every year. The
contenders and pick up a registration
2014 weekend will not be on the scale of
pack.
last year’s, but will still involve trade and
The actual competition will be held at the
media from throughout New Zealand.
Marlborough Research Centre on August
More information can be obtained by
1st, with the local winner going on to
contacting Meredith: Meredith@wine-
compete in the National competition, that
marlborough.co.nz
will be held during the Romeo Bragato Conference here in Blenheim in late August.
CLASSIFIEDS PINOT NOIR PLANTS FOR SALE - Due to a cancelled development we have approximately 26,800 Pinot Noir vines for sale. These vines have been grafted by a certified nursery under the Grafted Grapevine Standard. The total vine number is made up of a variety of clones, Cl 114, 115, 667, 777 and UCD5. Although preference would be given to the purchase of the total consignment, part sales would be considered. These vines are currently in cool store and are available at any time for the purchaser. Price on application. Please contact Stephen Dempster on 021 371 870.
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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6/2014 WINEPRESS
The Official Magazine of Wine Marlborough
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