Winepress - March 2014

WINEPRESS Issue No. 234 / March 2014

Avoiding Brett

Economic Outlook

From The Board

Mines To Vines

Photo: Jim Tannock

The Official Magazine of

www.wine-marlborough.co.nz

.. .

W E N L L A g n i c u Introd

JOHN DEERE

6MC & 6RC Series Tractors • • • • • •

Three models from 90 to 110hp Two & four wheel drive options Single fuel engine (Diesel Only) 80 &114 lt minute hydraulic pump options Three transmission options including ECO 4WD Front Axle options including TLS (Front suspension) • Custom build option to suit your requirements • Front 3 Point Linkage and PTO • Full package lighting standard

“Another leap forward in the strong history of John Deere vineyard tractors.” This is how Darrin Wood, Sales Manager of Gordon Handy Machinery, Blenheim, describes the arrival of the new 6MC and 6RC range to the New Zealand market.

“John Deere has introduced three new, more compact models to both the highly successful 6M and 6R Series tractor ranges. Built in Germany, the new 6MC and 6RC tractors will suit a range of applications but have been designed with vineyards in mind.”

SCVs, the pressure compensated hydraulic system provides quick response times and a lift capacity up to 5600kg.

Supplied by a massive 205-litre fuel tank, the John Deere engines are also equipped with Intelligent Power Management (IPM) with 10 additional hp when needed.

Operator comfort is enhanced by the tractor’s 2.4m wheel-base and the optional triple link suspension (TLS) front axle. Increased levels of comfort and implement control through automation are ...Increased levels of comfort and provided by John Deere’s iTEC Basic, GreenStar and ISOBUS precision farming options.

“

Dating back to the 5020 series, the 5EN, 5R and 6030 series, John Deere and Gordon Handy implement control...

Machinery have provided products and solutions The three powershift transmission choices, for viticulture clients in Marlborough. The recent PowrQuad Plus, AutoQuad Plus and AutoQuad Plus EcoShift, provide addition of the ultra-narrow 5G (1400mm overall width), 2WD and 4WD smooth gear changes on the move, assisted by a standard declutch button.

6M and 6R with premium features is complemented by the 6MC/6RC Thanks to the newly available EcoShift mode, engine rpm is automatically range and offers a solution in every vineyard application. reduced when reaching high speeds, further reducing fuel consumption on

”

The new 6090MC, 6100MC and 6110 MC models (90, 100 and 110 rated engine hp respectively) are equipped with highly efficient PowrQuad Plus transmissions and Interim Tier 4 compliant 4.5-litre four-cylinder PowerTech PWX diesel-only engines.

The 6MC tractors feature a 2.4m wheelbase for stability and versatility.

The durable full frame is a unique feature of John Deere tractors and that heritage of reduced engine and transmission stress continues in the 6MC/ RC range. The availability of a 2WD front axle presents a field proven solution to New Zealand viticulturists.

Hydraulic flow is paramount these days and with up to four mechanical

these tractors.

“Both tractor models have narrow options that will allow them to squeeze up to 1750mm overall width” commented Darrin Wood. “This will allow them to access the majority of Marlborough’s vineyard rows and continue the strong John Deere heritage in this region.”

John Deere is currently accepting forward factory orders for the exciting 6MC/RC range. Talk to your local Gordon Handy Machinery sales representative for more information including delivery dates and options.

Talk to us today Cnr Warwick & Farmar Sts, Blenheim, Ph 03 579 1111 www.gordonhandy.co.nz

In this issue...

Regulars

Features

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4 7

Editorial

BNZ Economist Craig Ebert says New Zealand is heading into a

Tasman Crop Met Report

period of strong growth, although interest rates and inflation are likely to rise. What about the value

From the Board

25

Wine Unwound

27

Wine Happenings

28

Economic Outlook

of the New Zealand dollar?

11

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Avoiding and Controlling Brett There are a number of ways of avoiding Brettanomyces that winemakers can take as vintage begins. A full list of those has been provided by the Australian

News From Home and 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

Wine Research Institute.

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From Mines to Vines Ten years ago, John Flanagan was clearing landmines in some of the most war-devastated

p16

regions in the world. Now he is a vineyard manager here in Marlborough. This issue we present his amazing story.

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.

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Making Bio Char from Marc Innovations within the vineyard helped Peter Yealands take out the 2013 Lincoln University South Island Farmer of the Year title. We look at one of those innovations – making bio char from grape marc and vine prunings.

p17

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McAlpines Roundwood Limited

Suppliers of

Quality Roundwood Contact:

Phone us today to discuss your Grape Harvesting requirements Ph: 578 6580 or 0274 441 404 41 St Leonards Road, Blenheim, roseag@xtra.co.nz

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

roundwood@mcalpines.co.nz

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 Simon Clark: simon@clarkestate.com

The Time Has Come It’s that time of the year again, when growers and wineries hold their breath and keep everything crossed, that the harvest will go off without a hitch.

After months of hard work, especially in the latter months, it is a relief when vintage begins. For the cellar staff that have been cleaning and preparing for the onslaught, the waiting is over. Twelve hour days, seven days a week begin, along with the chance to make friends with staff that have come from all corners of the globe to take part in a Marlborough vintage.

For the growers, the waiting, watching and managing of the fruit comes to an end. For most it will be a huge relief to see that fruit leave the vineyard. There is nothing more they can do. And after months of hard work managing yields, it will surely be a relief to now hand it over to the winemaker.

It will be some time before we know exactly how the 2014 vintage looks, in terms of yields and quality. But signs are that the early start to the season will extrapolate into an early finish to vintage. Most industry personnel will be looking forward to finishing up well before Easter this year – and won’t that be a relief.

As I write this I can only keep fingers crossed that the good weather during February continues through until the end of vintage. We now are at the mercy of Mother Nature – may she be kind.

It appears that Marlborough’s and in fact New Zealand’s bumper 2014 harvest is not the only strong economic sign. At a seminar held in Marlborough last month, BNZ’s Senior Economist Craig Ebert, highlighted how the country is heading into a strong period of growth. Much stronger than has been seen in at least seven years. All the indicators are that talk of New Zealand becoming the “rock star economy of 2014”, as quoted on CNN earlier this year, are likely to be true.

Craig’s predictions for the year and his concerns are highlighted this month. There are some predictions that will impact on everyone, from grower, to winery, to suppliers.

While most are positive, there are some warnings as well.

We also divert away from the wine industry for just a bit, to learn more about one of the members of our industry. It never fails to impress me how many interesting stories are hidden away among the vines of this region. John Flanagan’s is just one of those. From Mines to Vines is an inspiring story – one I am sure you will enjoy.

Hopefully as much as you enjoy vintage, whether that be just beginning for you, or coming to an end.

Good luck.

Simon Bishell: s.bishell@slingshot.co.nz

TESSA NICHOLSON tessa.nicholson@me.com

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Table 1: Blenheim Weather Data – February 2014

Table 3: Monthly temperatures over

February 2014

February 2014 compared to LTA

February LTA

Period of LTA

February 2013

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

213.1 207.5

95% 96%

223.3 215.2

(1996-2012) (1996-2012)

201.4 196.1

Growing Degree Days Total Jul 13–Feb 14 – Max/Min1 Jul 13 - Feb 14 – Mean2

1120.3 1139.5

112% 110%

1004.5 1037.1

(1996-2012) (1996-2012)

1007.7 1038.7

23.1 12.2 17.5

Equal -0.1°C Equal

23.1 12.3 17.7

(1986-2013) (1986-2013) (1986-2013)

23.3 11.1 17.2

Grass Frosts (<= -1.0°C)

0

Equal

0.04

(1986-2013)

0

Air Frosts

0

Equal

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

0.0

(1986-2013)

0

Sunshine hours 241.4 107% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2014 502.6 103%

(0.0°C)

226.3 133.6 298 487.8

(1930-2013) 2012 1968 (1930-2013)

291.1

Rainfall (mm) 18.0 41% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2014 97.2 106%

43.7 1 129 92

(1930-2013) 1973 & 1983 1936 (1930-2013)

572.2 18.6 77.6

Evapotranspiration – mm

119.4

110%

108.8

(1996-2013)

115.0

Avg. Daily Windrun (km)

241.4

95%

255.3

(1996-2013)

195.6

Mean soil temp – 10cm

17.9

-0.3°C

18.2

(1986-2013)

18.7

Mean soil temp – 30cm

20.9

+0.2°C

20.5

(1986-2013)

21.7

1GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures 2GDD’s Mean are calculated from average hourly temperatures Temperature The February 2014 mean temperature of 17.7°C was equal to the long-term average temperature.

The first week of February 2014 was 1.6°C below the long-term average and followed on from the cool weather in January. The second and fourth weeks of February were close to average. Only the third week of February recorded a mean temperature well above average.

February’s highest daily maximum temperature of 30.0°C was recorded on Friday 21 February. This is also the only day of summer 2013/2014 to have hit

30°C in Blenheim, whereas the weather station at Woodbourne recorded 30°C or above, on three days over summer. In the previous summer (2012/2013), Blenheim didn’t hit the 30°C mark at all. However, there were three days that came close, all recording 29.8°C The summer of 2013/2014 recorded a mean temperature of 17.7°C, slightly above the long-term average of 17.5°C. The mean temperature of the previous summer (2012/2013) was only slightly warmer at 17.8°C. December 2012 (+1.3°C) and December 2013 (+1.4°C) were both very warm in comparison to

Table 2: Weekly temperatures during February 2014,

2012/13

2012/2013 2013/2014 Long-term °C °C Average

December 18.0

18.1

16.7

January

18.2

17.2

18.0

February

17.2

17.7

17.7

Mean

17.8

17.7

17.5

the long-term average, so summer got off to a great start in both years. January 2014 (-0.8°C) was disappointing after the warm temperatures in December 2013 and quite a lot cooler than January 2013 (+0.2°C). February 2014 recovered from a cool start to record a mean temperature equal to the long-term average and quite a bit warmer than February 2013.

The 2012-2013 season so far The mean temperature for the current season from September 2013 to February 2014 was 15.8°C, compared to the long-term average of 15.2°C (Table 4). In contrast, the previous season (2012/2013) was cooler, with a mean of 15.3°C. The mean maximum temperatures for the two seasons (September to February) were only 0.1°C different, and well above average. The main difference between the two seasons is for the mean minimum temperatures. In the 2012/2013 season the mean minimum temperature was 0.4°C below the longterm average whereas in the current season the mean minimum has been 0.7°C above average. The warm nights this season are the main reason that the growing degree-days this season have been well ahead of last season.

Table 4: Seasonal comparison for the six months September to February

February 2014

Mean °C

Mean Maximum

Mean Minimum

Daily Range

September 2012/2013 2013/2014 Long-term to February °C °C Average

1st to 7th

16.1

20.6

11.6

9.0

Mean Max

20.9

21.0

20.4

8th to 15th

17.9

23.7

12.1

11.6

Mean Min

9.6

10.7

10.0

16th to 21st

18.7

24.1

13.2

10.9

Mean

15.3

15.8

15.2

22nd to 28th

17.8

23.9

11.8

12.1

Month Mean

17.7

23.1

12.2

10.9

Growing Degree Days 979.7

1046.3

980.6

Long-term average

17.7

23.1

12.3

10.7

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the summer of 2013/14 compared to

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Growing Degree-Days In Met Report one year ago I included the dates of 50% flowering and 21.5 Brix on the growing degree-day graph (Figure 1). These dates are for 2-cane pruned Sauvignon blanc vines at Squire Estate in central Rapaura. The straight line through the flowering dates indicates the trend of later flowering in years where GDD’s are below average. I pointed out last year that the growing-degree days that occur early in the season, from September to December are critical for determining the date of flowering. Warm early season temperatures give rise to an early flowering and consequently an early harvest date. There is a 15 day spread from the earliest to the latest 50% flowering date (2 Dec 2013 and 17 December 2011).

By the date of 21.5°Brix the time difference between the seasons has extended out to over four weeks (10 March 2006 and 9 April 2012). The date of 21.5 °Brix in 2006 was very early at this vineyard, assisted by a very light crop load that year. Given that 50% flowering occurred on 2 December 2013 compared to 4 December 2005, we knew at flowering in 2013 that the harvest date in 2014 was going to be early. However, the crop load in 2014 is far higher in 2014 than it was in 2006 therefore I would expect that the date of 21.5 Brix should be approximately 22 March 2014 or 10 to 12 days later than in 2006.

Table 5: Sunshine hours over the summer of 2013/14 compared to 2012/13

2012/2013 % of LTA 2013/2014 % of LTA Long-term

Average December

256.4

104%

233.9

95%

245.9

January

281.1

108%

261.2

100%

261.5

February

291.1

129%

241.4

107%

226.3

Total hours & % of LTA

828.6

113%

736.5

100.4%

733.7

Table 6: Rainfall and evapotranspiration over the summer of 2013/14 compared to 2012/13

2012/2013 (mm)

2013/2014 (mm)

Long-Term Average (mm)

Rain

PET

Rain

PET

Rain

PET

December

25.4

149.8

16.8

142.8

48.7

139.2

January

59.0

159.4

79.2

140.4

48.3

140.0

February

18.6

115.0

18.0

119.4

43.7

109.4

Total

103

424.2

114.0

402.6

140.7

388.6

PET-Rain

321.2 mm deficit

288.6 mm deficit

Sunshine February 2014 recorded 241.4 hours sunshine or 107% of the long-term average. A very respectable total but well behind the 291.1 hours recorded in February 2013, the 2nd highest on record.

In complete contrast February 2012 recorded only133.6 hours, the lowest total on record.

Six of the first nine days of February 2014 were quite overcast and total sunshine from 1st to 9th February was only 55.9 hours or 77% of the long-term average.

Figure 1: Growing degree days for Blenheim: days ahead (+) or behind (-) average X – indicates dates of 50% flowering and harvest date at 21.5°Brix for 2-cane pruned Sauvignon blanc at Squire Estate in Central Rapaura

247.9 mm deficit

From 10th to 28th February daily sunshine hours were a lot higher and as a consequence total sunshine hours for February were 107% of the longterm average.Total sunshine hours for the three summer months (2013/2014), at 736.5 hours, were almost the same as the long-term average (Table 5).

The previous summer (2012/2013) is remembered for each month recording well above average sunshine hours. It was the high sunshine hours that made the 2012/2013 summer memorable, rather than hot days.

Rainfall February 2014 recorded only 18.0 mm rain or 41% of the long-term average.

This total was almost exactly the same as 18.6 mm recorded in February 2013.

There were only two days on which rain was recorded in February 2014. 17.0 mm on the 7th February and 1.0 mm on the 28th February.

Total rainfall for the three summer months December 2013 to February 2014 was 114 mm, or 81% of the long-term average total of 140.7 mm (Table 6). However, both December and February recorded rainfall totals that were well below average. January 2014 rainfall was well above average. The monthly rainfall total over the 2013/2014 summer was very

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close to that of the previous summer, 2012/2013.

Wind Run Average daily wind run for February was 241.1 km. While this was slightly below the long-term average (1996-2012) of 255.3 km, it was the highest wind-run total for February since 2008. Blenheim has experienced consistently below average wind-run over the last few years.

Evapotranspiration Higher wind-run meant that the potential evapotranspiration (PET) of 119.4 mm was above the February long-term average of 109.4 mm (Table 6). This was the highest potential evapotranspiration

total for February since 1998. However, it was only slightly higher than the February 2013 total of 115 mm. Potential evapotranspiration for the three months December 2013 to February 2014 was 402.6 mm. In contrast the rainfall for those three months was 114.0 mm, i.e.

PET exceeded rainfall by 288.6 mm.

As explained in previous issues of Met Report the difference between PET and rainfall is commonly referred to as the seasonal moisture balance (either +ve or –ve). Figure 2 indicates the difference between the total rainfall and evapotranspiration over a moving 3-month period. This allows you to look at the seasonal moisture balance as the

Figure 2: Seasonal moisture balance for Blenheim: difference between 3-month totals of rainfall and potential evapotranspiration

season progresses. The black line is the long-term average. This shows that Blenheim has a four month period from mid-June through until mid-October when there is normally a water surplus; i.e. rainfall exceeds evapotranspiration. For the eight months mid-October through until mid-June Blenheim experiences a water deficit. The yellow line for the current season has taken a plunge in late February indicating that the three month difference between evapotranspiration and rainfall has widened markedly. This is largely due to the lack of rainfall in February. The accumulated potential deficit at 28 February 2014 is 294 mm, compared to the long-term average deficit of 231 mm. The moisture deficit for the current season is rapidly approaching the deficit at the same time last season.

Rob Agnew Plant & Food Research / Marlborough Research Centre

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K40

From The Board JAMES JONES - GRAPE GROWER AND DEPUTY CHAIR OF WINE MARLBOROUGH

Creating a Win-Win Relationship In a business relationship it is essential to

in recent years has eroded what profit

by the winery and wineries run the risk

see the other partner’s perspective and

margin you thought you might achieve.

of receiving low grade fruit. Where high

hopefully this delivers a win-win outcome

What does however make life much

tonnage caps are set, the temptation

for both parties.

easier is if the wine quality stacks up for

may be to try and maximise this intake.

In recent times I have been able to

the price point you are selling into.

Growers are not paid for fruit that is not

get a better grasp of the needs of

We all appreciate that there is a big

delivered to the winery. Is this temptation

wineries and grape growers through my

range in Marlborough Sauvignon Blanc

putting at risk the resulting fruit quality

involvement on the board of Marlborough

price points, from $9.99 - $29.99. This

and Marlborough’s premium wine

Winegrowers and also through the

takes me back to my first point.

producing reputation?

development of a small wine brand.

We need win-win outcomes for both

What has been very satisfying to see

Along with selling grapes on contract

wineries and growers. Wineries need

over late January and early February

my family has developed a small wine

to make it clear to growers what their

is how proactive the industry has been

brand. The motivation behind this was

specific grape requirements are and the

at addressing this season’s cropping

to hopefully channel some fruit to a

targeted end use. The grower then is

potential. From talking to other growers,

value added product and to get a better

committed to working hard for the best

contractors and winery representatives

understanding of the packaged wine

outcome for the winery and delivering

the industry has put in a huge amount

market along the way. This has been

the best possible grapes within the

of effort to hopefully deliver win-win

an incredibly rewarding, challenging

winery’s yield and quality specification.

outcomes for everyone. Growers and

and sometimes frustrating adventure. It

The winery would then reward the

wineries obviously are seeing the long

has opened my eyes to the commercial

grower accordingly with a fair market

term picture and hopefully this will put the

realities of what we are all doing here in

rate depending on the bottle price point

industry in good stead for the future. I am

Marlborough. Previously, once the last

destined for those grapes supplied.

hoping we have all learnt that short term

truck had left the property it was basically

Just as there is a range of bottled price

gain will only lead us to longer term pain

over for another vintage, job done. Now

points in the market there is also a big

or a lose lose.

I follow those grapes to the winery and

range in vineyard production capacity

Good luck with vintage.

for the next 18 or so months until the very

and resulting wine quality. It is important

last bottle is sold. The biggest lesson I

that vine balance is maintained when

have learnt from developing our own wine

setting yield targets and that sensible

brand is that it is not easy. Getting the

yield targets are assigned to specific

wine into the bottle is the simple and fun

vineyard locations.

part.

I understand some wineries are happy to

The competition in the Marlborough wine

except high tonnages from their growers.

category is ridiculous. Retail shelf space

The grower must realise though, that

and restaurant wine listings are hard

they are the ones carrying the risk of not

fought. The high New Zealand dollar

making the quality parameters set out

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Economic Outlook TESSA NICHOLSON

The New Zealand economy is in a strong growth stage, inflation is set to rise as are interest rates, but the New Zealand dollar is likely to fall from its current heights, albeit slowly.

Those were just some of the messages

House prices are another indicator of

given at an economic seminar, held in

confidence and growth, although that is

Marlborough last month.

a double edged sword. As house prices

Craig Ebert, BNZ Senior Economist, said

rise, it stimulates spending, including in

all the indicators are showing that the

the fields of construction. This is not all

country is staring down “potentially very

based around the much talked about

big growth in GDP this year.”

rise in house prices in Auckland. It also

He said our terms of trade are at their

relates to the rebuild of Christchurch

highest level in 40 years, reflecting high

which is expected to reach full throttle,

commodity export prices, construction is

in a growth sense, this coming year.

becoming more than just a Christchurch

Craig said there is also an increase in

reconstruction story, while interest rates

construction throughout the regions that

are very low.

hasn’t been apparent in recent years.

Businesses have clearly shown

But the downside of the house price

their confidence, with an increase in

sector, but it wasn’t strong. Now though,

heights, he said, is they are still very high

investment in both buildings and plant

that has grown and the confidence of

in terms of incomes.

and machinery.

consumers is now very high.

“It is starting to rip away again and it

“It is one thing for businesses to expand, but to get out and invest, that tells you they are confident and can see future growth.”

That confidence is filtering into the job market, with strong employment gains in the past six months, something Craig said is not likely to be a flash in the pan event.

Even consumers are finally accepting that better times are ahead, if figures around consumer confidence are anything to go by. Up to six months ago, there was a general feeling of confidence in this

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may not be very long before we have

up to be in a pretty good place. Demand

1.6% (as at the end of 2013), but

comparisons to the previous bubble

and supply are probably roughly in

forecasters are expecting that to rise in

(2007). The house price inflation

balance, which is what we need.”

the near future, with the BNZ expecting

dimension may actually be a vulnerability

However the BNZ forecasters expect

it to go up to near 3%. However the

going forward.”

that there is another period of excess

Reserve Bank Governor is aiming for an

demand coming, which in essence

inflation rate of 2%.

means demand will run faster than the

“If he thinks two is good, then three is

ability to supply. That will cause a number

going to be bad. And if it looks like it

of issues, inflation among them.

is going to go to three, he is going to

“People start to cope with it by putting

tighten policy.” Craig added; “Our track

prices and bidding wages up and that

is based on 200 basis points of interest

starts a slippery process. Inflation is

rate hikes, the cash rate going up 2%. If

fine when it is under control, but when it

we ran the scenario of the interest rate

rears its head it has the potential to keep

staying at 2.5% on the OCR, then inflation

ratcheting itself up.

rate would probably go to five or six

“This can become problematic for

and keep going. So that is why we are

businesses. They can’t find the staff to

saying, take your foot off the accelerator,

expand, costs of materials go up, the

otherwise you will lose it.”

capacity’s not big enough to cope. This

In terms of interest rates, Craig believes

creates uncertainty and in turn inflation.”

their rise is inevitable to control inflation.

Currently inflation is sitting at around

In the graph below, the blue line is

Looking Ahead The graph to the left illustrates supply and demand forces within the economy.

“When you are above the line, you have got a lot of demand pressure. So you are pushing resources and you can’t keep up.”

Craig said in 2007 New Zealand was probably one of the most over heated economies in the world, which can be seen by the level of excess demand.

That was followed by a drop into excess supply, as the country cooled off – a process accelerated by the GFC. “But we think it has now inched its way

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the 90-day bill rate, which has been

has ever got. Maybe it is going to break

big move is probably going to be down,

extremely low now for five years.

into uncharted territory, but we think

rather than up into uncharted territory.”

“Can these generational low interest rates

the next big movement will probably be

Looking forward the economist says

stay in the same place forever? Chances

downwards.”

there is going to have to be a change in

are they can’t. If you look at where we

That’s the good news, the bad news is

emphasis when it comes to the economy.

forecast things to get to, rates are going

that is unlikely to be a fast downward

For a number of years that emphasis

to have to come off their lows over the

trend, more a slow decline between now

has been on getting growth. That has

coming 12 to 24 months.”

and 2017.

obviously happened and continues to

He believes the best and most neutral

The above graph shows the value of

happen. Now he said, the country needs

place for the OCR to be is between 4.0

the NZD against the long-term trends.

to ensure inflation doesn’t get out of

and 4.5%.

The greatest growth has been the NZD

control. If that happens, all the good work

So to the NZD, the issue concerning most

against the Japanese Yen. But note the

of the past few years will be at risk.

wineries in New Zealand. The good news

present 27.7% premium against the US

is Craig believes the current exchange

dollar and 21% in the trade weighted

rate is about as high as it is going to get,

index.

and it is there because New Zealand has

“Certainly the NZD is on the strong

shown itself to be an extremely robust

side and there is the potential for this to

economy.

correct. But I think the reality is that no

“If you were to trace a graph going back

one can pretend to know, for sure, what

decades, where the NZD is on a trade

is going to happen in the value. The story

weighted basis, it is about as high as it

is in the longer-term perspective. The

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Avoiding and Controlling Brett REPRODUCED WITH PERMISSION FROM THE AUSTRALIAN WINE RESEARCH INSTITUTE (WWW.AWRI.COM.AU)

With another vintage just around the corner (or already commenced) it is a good time to brush up on the winemaking practices that can help to avoid Brettanomyces spoilage.

As harvest is such a busy time of year and often involves new staff members, simple procedures can be overlooked in the rush. The AWRI has put together a list of tips that will help you stay on top of Brett prevention.

1 Sulfur dioxide is Brett’s worst enemy and the sooner you can make additions to harvested fruit, the better.

Machine harvested fruit is particularly in need of protection, so consider a 100 g/tonne addition of potassium metabisulfite (PMS) to bins.

2 High pH favours Brett growth so if you know that your must is likely to have high pH, make an acid addition at the crusher. As soon as you know the pH of the homogenised must (make sure the sample is representative) adjust the pH if necessary. Red musts should be adjusted to below pH 3.4 whilst aiming for a titratable acidity (TA) of about 7.5 – 8.0 g/L. However, if the desirable TA cannot be achieved, then the must should be adjusted to pH 3.4 or below regardless of the amount of tartaric acid required to do so. Note that a large amount of the acid added will drop out later as potassium bitartrate (KHT), resulting in a decrease in the TA in the finished wine.

3 During fermentation, potassium

ions are leached from grape skins, resulting in a pH rise. It is recommended, therefore, that pH be measured during fermentation on skins and additions should be made to maintain the pH in the range 3.4 – 3.5. If the pH of the resulting wine is greater than 3.6, then precipitation of KHT will result in an increase in pH, which is undesirable because high pH favours Brett growth. If the wine pH is less than 3.6, then precipitation of KHT results in a decrease in pH, which is more desirable.

4 Ensure that all winery and vineyard equipment such as grape bins are sanitised regularly and that wine hoses are drained of cleaning water.

Water combined with sugar is an ideal breeding ground for a host of spoilage microorganisms.

5 Ensure red ferments are healthy with a sufficient yeast cell population to complete ferment; Brett growth is highly favoured in the presence of residual sugar. Keep ferments warm towards the end, particularly once off skins, and check residual sugar levels, especially if going straight to barrel.

6 Barrels can be a major source of contamination; if you have any suspect barrels you should get them tested.

7 Whilst various forms of barrel cleaning are available, if you have a history of Brettanomyces contamination the recommended treatment is to fill barrels with hot water at 85°C for fifteen minutes or until the exterior of the barrel is hot to touch. Take the time to check that your hot water thermostat is accurate pre-vintage and make sure staff are aware of the issues associated with working with hot water.

8 Malolactic fermentation (MLF) is a critical period for avoiding Brett contamination and growth. Ensure that pH levels never get higher than 3.6 by adjusting early (see points 2 and 3), keep barrels topped and ensure that barrels are sulfured as soon as you know MLF is complete. A large SO2 addition is better than multiple small ones, so consider an 80 mg/L addition post MLF. 9 If you take one action this vintage to control Brett, do this: add a column for molecular SO2 (MSO2) to your lab analysis sheet. Molecular sulfur dioxide is determined by the relationship between pH and free SO2, and it is recommended to maintain levels above 0.6 mg/L.

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Mines to Vines TESSA NICHOLSON

From clearing landmines, to caring for vines, John Flanagan’s mid-life career change could not be more pronounced.

Vineyard manager at McKean Estate, the former Major Flanagan, now known simply as Flan, spent 11 years working in some of the worst war devastated zones in the world. From Cambodia, to Bosnia, Kosovo to Afghanistan, Lebanon to Sudan, he has worked to clear landmines and cluster bombs, making the areas safe for the people living there.

Joining the army at age 16, Flan quickly went on to earn his stripes, becoming a Major in 1992. As an Engineer Officer, his first overseas landmine clearance posting was to Cambodia after the withdrawal of Vietnamese troops from the country.

His task was to help map and clear the country of the millions of landmines that had been planted during the conflict.

It was a devastating introduction to the aftermath of war.

“One of the most shocking things when I first arrived in Cambodia was seeing the number of people who were missing arms and legs, or had been blinded by explosions. People were forced to go out into the fields to make a living, and with no records kept of where the mines were laid, they had no idea when they would come across them. Often the only way we knew there was a minefield in the area was when people were killed or injured.

It was a sad aspect of the job, that you always had to be talking to the victims, to get them to show you where they were blown up.”

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Flan with one of the many bombing victims in Cambodia.

Photo: NZDF Official

The Official Magazine of Wine Marlborough

“We saw some pretty traumatic things,

Flan was trying hard not to get involved

boss was serious. After all there were

but there were also some great examples

with Kosovo, especially given he was due

only four days until he left New York,

of human resilience as well. People

to return to New Zealand in June 1999.

and there were a number of diplomatic

who had lost arms, legs, their sight, still

He wasn’t successful.

and bureaucratic hurdles to be cleared

trying to make a living and not letting

“It was a Thursday and I was due to

for such a decision to be made. So the

their injuries stop them. I met a lot of

leave New York the following week.

packers arrived, everything was boxed

inspirational people during my time in

That afternoon I had to attend a Kosovo

up, waiting for the truck. All his army gear

Cambodia.”

planning meeting, where the impending

was sitting in the corner – just in case.

One of those was an ex soldier, Flan met

UN support programme was being

When the packers asked if it was to go,

in 1992.

discussed. Everyone was talking

he told them to box it up, it didn’t look

“He had lost both legs in a land mine

different game plans, which got me really

as though he was going to be deployed

blast and was begging in the street. For

wound up. After the meeting I went in

to Kosovo. “Next thing the phone rang

some reason he struck a chord

and my boss said, ‘yeah you are

with me. He said he wanted

going to Kosovo.’ Oh Shit! The

$20 to buy a Sony Walkman so he could learn English, which would help him get a job. So I gave him $20. ”Then six months later, when I was in a market, I saw this guy again. He came wheeling up saying; ‘Sir, sir, remember me?

I can speak English now.’ That was like wow! I did remember him and it was fantastic. This guy probably now has a future despite his disabilities.”

Flan was deployed in Cambodia for a year, before coming back to New Zealand. But his experiences there, paved the

“When NATO bombed Kosovo, 800,000 refugees fled across the border.

I got thrown in there in June of ’99 and the place was just chaotic.

The land mines were obviously a problem but the unexploded cluster bombs were worse.”

guys were all standing round and I asked them to give me five minutes to explain the situation to my wife, Sally.”

He quickly realised that the Kosovo situation wasn’t going to be fixed in a matter of months.

So while he had signed on for a six-month period, he ended up extending that to two and a half years.

While Cambodia had been subjected to landmines, Kosovo was suffering from unexploded cluster bombs as well. These were designed to be dropped from the air and explode on contact with the land. However

way for his future.

between 10 and 15% of those

In 1997 he went to the UN headquarters in New York to help set up

to see the boss and said ‘you guys are

bombs didn’t explode and were left lying

the Mine Action Service, as an operations

going to screw this up. It’s not going to

either on the surface or buried in the soft

officer. The two-year posting saw him

work as there is no vision for how this

ground half a metre deep.

set up mine clearance systems that

operation should be managed.’ He said if

“When NATO bombed Kosovo, 800,000

ensured operators around the world were

I was so clever, why didn’t I manage the

refugees fled across the border. Then

working together. Much of the UN focus

programme? I said ‘I will, but you have

when the Serbs pulled out, these people

at the time was based around Bosnia.

until next Tuesday to make it happen

wanted to come back and pick up their

But Kosovo was also entering a period of

because the packers are coming to our

lives. I got thrown in there in June of ’99

major unrest, with NATO forces and the

apartment then and we are heading back

and the place was just chaotic. The land

Serbian military at loggerheads. The end

to New Zealand. Good luck getting me

mines were obviously a problem but the

result was a concerted bombing of the

out of there once I’m home.’”

unexploded cluster bombs were worse.

small country in May 1999.

Not for one minute did Flan think his

They were everywhere and they were

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really attractive to kids because most

normally the landmine clearance team

could find that was going to be easily

had a sort of parachute, and were yellow

would methodically clear every area

accessible to the local population and

in colour. In the first month there were

before handing it over to the locals, it

then in the winter we refocused.”

130 people killed or injured. Farmers

was apparent that would take too long

It was important to then clear the land

wanted to get back in to plough their

with the cluster bombs. So a two staged

where people needed to farm. Flan

fields, so they were ploughing these

approach was instigated. If the area

helped raise funds to bring in bomb

things up and people had no idea of

wasn’t going to be farmed, clearance

dogs, and mechanical systems that could

what they were encountering. They had

teams would go through blowing up

smash up the ground.

huge destructive power. We knew there

anything that was on or just below the

“Dogs can do a fantastic job. They are

would be unexploded ordnance, as there

surface. That brought the casualty rate

great for finding out where the minefields

always is after every conflict. But we

down to around five a month.

start. If you are using a metal detector,

hadn’t realised the scale of the cluster

“In that first six months it was madness.

you are picking up every tiny piece of

bomb problem we would have to deal

We were working seven days a week,

shrapnel and in a battle zone, there are

with. So the awareness problem had to

16 to 18 hours a day. We kept coming

bullets and shrapnel everywhere.”

change from land mines and unexploded

across new sites that we didn’t know

The large flails were used to smash the

ordnance, to focus specifically on cluster

about. We were training local Kosovars to

ground up and prove to locals that the

bombs.”

do the de-mining work, it was a massive

area wasn’t mined, which helped to clear

A new strategy was essential. While

operation. We got rid of as much as we

large tracts of land in a short period of

John Flanagan

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time. The systems he helped put in place,

went on to become Acting Director in his

from the UN being very happy with what I

were unique in terms of mine clearance

last 12 months). Sponsors to help with

had contributed for the last five and a half

programmes. With full autonomy, the UN

the clearing of war-ravaged areas also

years and also in Kosovo.”

was able to ensure all the organisations

increased, helped substantially by the

And walk away he did, arriving back in

were working off the same page,

fundraising Flan was doing with heads

New Zealand in late 2008, with three

meaning within two and a half years, the

of governments throughout the world.

young children and no career in the

area was deemed clean – well as clean

Seeing the devastation cluster bombs

army. With family based in Blenheim,

as anything ever can be after a war.

were creating, he was also instrumental

he had already spent time in the region

During that time 10,000 landmines and

in helping to ban their use in future

over the years, and had been lured by

25,000 cluster bombs were cleared from

conflicts.

the growth of the local wine industry.

the small country.

“One of the cluster bomb designers

With a half share in a vineyard, (bought

Satisfied with a job well done, Flan came

was a Norwegian fellow and he wouldn’t

back in 2003) he saw the possibility of

back to New Zealand and the army, at

believe they weren’t exploding on

changing his focus completely. After the

the end of 2001. He was due to go to

impact. His bombs had so many fail-safe

high-powered job in the UN, the prospect

staff college in ’03, but as he

of working the land without

puts it, he “accidentally got a

having to worry about bombs

job in New York.”

That accident, as he puts it, saw him become the Chief of Operations for the UN Mine Action Service.

He nearly didn’t make it to New York, given he was due to fly

“I love what I am doing and I love where I am doing it. It’s just great, a very special place.”

of any sort, appealed. He got a pre harvest job at Delegat’s and went on to become a tractor driver. But wanting to know more about what was happening in his own vineyard, he decided it was the perfect time to undertake a viticulture course. For one

via Bagdad. Flight timetables,

year he took the EIT course via

meant he had to postpone that visit – which was just as well, given

devices in them, they couldn’t possibly

correspondence and then transferred

the UN headquarters in Bagdad was

be unexploded. We brought him out (to

to the on-line course at NMIT in 2010.

bombed during the period he would have

Lebanon) and showed him all these areas

Despite being challenged on a world

been there.

and he just transformed overnight from

scale in his former life, Flan admits the

“All my friends and my new boss were in

being a cluster bomb designer to being a

getting back to education was just as

headquarters at the time giving a press

proponent of banning them. He got onto

much of a challenge. Last December the

conference. A New Zealand officer Todd

the Norwegian government and once

hard work paid off, with his graduation

Hart got injured in the blast and the head

they got on board they provided money

and a Diploma in Viticulture and Wine

of the UN mission got killed. It was a

to start this movement to ban cluster

Production.

traumatic time and hit the UN really hard.

bombs. New Zealand was a particularly

Now he manages the shared vineyard

It caused them to pull out of Iraq. The

strong player in that movement as one

and is the vineyard manager for the large

first big project I was going to manage

of the five core countries organising

Wairau Valley McKean Estate. And while

was Iraq but that went on the backburner

the ban. And the ban took effect just as

he still keeps tabs on what is happening

once that happened.”

I was leaving at the end of 2008. The

globally, he doesn’t really miss the cut

That life-changing event saw Flan

international treaty was being signed to

and thrust of his former job.

working on other projects throughout the

ban cluster bombs and it entered into

“I left at a really positive time and it’s time

world - Afghanistan, Lebanon, Sudan,

force six months later. So now cluster

for someone else to carry the mantle.

and the Congo.

bombs are on the prohibited weapons list

Besides I love what I am doing and I love

The mine action programme grew over

for the majority of countries. So that was

where I am doing it. It’s just great, a very

his five and half years in the UN, (he

a great result. I could actually walk away

special place.”

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Making Bio Char From Marc TESSA NICHOLSON

One of the innovations that saw Peter Yealands take out the Lincoln University South Island Farmer of the Year, was his work on creating bio char from organic vineyard waste.

There is nothing new about bio char – it has been around for thousands of years.

But creating it in a continuous form, from vine prunings and grape marc, may be a first.

Bio char is basically organic material burned slowly, with a restricted flow of oxygen. The fire is stopped just as the organic material reaches a charcoal stage.

This charcoal is almost a pure form of carbon, which when placed back in the soil acts as a nutrient sponge . This carbon forms loose chemical bonds with soluble plant nutrients so they are not as readily washed away by rain or irrigation.

Just how long the bio char can last in soil, is unknown, although it is thought to be hundreds if not thousands of years. In the Amazon, there is evidence that past civilisations used charcoal mixed with other organic waste to fertilise their soils.

Despite hundreds of years of tropical rainfall those original soils, referred to as “dark earths” still remain fertile today.

In the case of Yealands, Peter says they are attempting to create a continuous bio char machine, that will provide tonnes of charcoal to be mixed with their 40,000 tonnes of compost each year.

“We are feeding organic product, firstly vine prunings that have been chipped into small pieces and we are hoping to put grape marc in as well.”

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The problem with marc, is its moisture level. Bio char requires dry material to create the charcoal.

But the Yealands prototype is utilising the gas that is a byproduct of the system, to dry the marc itself.

“You produce an enormous amount of gas. We use half of that to feed the burner. The The liquid on the right of Peter is another by-product of bio char – other half you can a ‘vinegar’ that can be used as a weed deterrent. do what you like with. What we The development of the machine was just hope to do with that 50 percent surplus one of the innovations that earned Peter gas, is to pre dry the grape marc down to the title of South Island Farmer of the 5 percent moisture, which would leave us Year. Other products included the robotic with fine bio char which we could use in tractor, that can drive 24 – 7, without a our compost.” driver, vine bales burned for energy, the The first prototype machine was introduction of baby doll sheep to cut developed by Yealand’s engineer Aaron mowing costs, and hydrogen generator Black, in his garage. A larger one is now tractors. under trial and once that is fine tuned, Peter was one of six finalists in the annual Peter is hoping to build a much larger, 2 competition, the only one representing metre machine that will be able to handle the wine industry. the detritus of a vintage along with the chipped prunings.

The Official Magazine of Wine Marlborough

Beware The Competition TESSA NICHOLSON

An expert on New Zealand wine believes Marlborough has to be careful of the competition if we are to remain world leaders in Sauvignon Blanc.

Jamie Goode, author of The Science of Sauvignon Blanc, was in the region last month, undertaking a tasting organised

by Wine Marlborough. While impressed with the wines, he said the challenge for the region now, is to remain ahead of the competition, particularly the cheaper competition.

“I think the challenge now is the Touraine Sauvignon. As New Zealand has moved up in price with the recovery from the 2008 situation, you are starting to see bulk prices go up. The soft brands are starting to disappear from the supermarket shelves and that has created an opportunity at slightly lower prices, that Touraine has taken advantage of. They have started to get really smart and improve their winemaking. They are starting to make these slightly New Zealand styles, not the same as, but similar, which are consumer friendly. And Touraine can do it cheaper.

That is a threat for Marlborough.”

While he says our wines are distinctive, producers need to be more consistent.

“So it is an aspiration product, not just a commodity.”

Attempting to raise prices was not the way to make our wine aspirational though.

“For certain products they are non price sensitive, and for top end wines they fit in to this category. But for the majority of wines coming from this region, and there is a lot of it coming from the 24,000 hectares here, it needs to be sold.

Raising the price will ensure you lose customers in that end of the market. For most normal people in the market place, they buy for price. They have a price in mind when they go to buy and they will buy the best bottle they can for that price.”

Another of the many visitors to pass through Marlborough recently, Master Sommelier Christopher Bates from New York said he felt the wines he had tasted were moving away from the style that had made them so unique.

“I felt there was less authenticity in the Sauvignons today and they were trying to be a little more refined and neutral, rather than the more traditional, punchy, really fragrant in your face style of the past.”

He said while he understands that the in your face style may have turned some

people off, it was also what created the initial demand.

“The wines were delicious and they were the most forward, intense version of pretty much any wine in the world I can think of. The reality is that you are good at producing that style of wine, so I am shocked that you would even think of going away from it.”

Reacting to those comments, Jamie wondered if it was a move away from the original style or was it more to do with the fact consumers have become used to that style, so it no longer stands out. He also believes the Awatere wines are perhaps underestimated here in Marlborough.

“In the UK, the Awatere style has been very popular. You have got an apposition of distinct greenness that is an integrated greenness. So it’s not just a big blast of green pepper, it is more tomato led that integrates very nicely with the passion fruit, barley character. I think for me the most exciting Sauvignons have this distinct integrated greenness.”

In terms of Pinot, Jamie said he was surprised that Marlborough still carried the bridesmaid label.

“If you put a line up of Marlborough Pinot Noirs in there with Waipara and Central and tasted them blind, the best Marlborough Pinots would be up there in the top. There are good terroirs here and the vine age is having a real effect.”

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Relations With China TESSA NICHOLSON

Having completed two years of an international wine competition in China, winemaker David Tyney sees huge potential for closer relations between Marlborough and the Ningxia region.

In 2012, 10 international winemakers

the landscape at a phenomenal rate. Big

with them their own individual expertise.

were chosen to take part in the Ningxia

international companies such as Pernod

David says that first year showed the lack

Wine Challenge, a competition aimed at

Ricard and Louis Vuitton Moet Hennessy

of viticultural understanding, which was

improving the quality of wine coming out

are already established in the region and

accentuated by poor vintage conditions.

of the China’s largest wine region.

the wines being produced are getting

Disease was rife and a lack of machinery

David and another local, Patricia

noticed around the world.

within the vineyards meant spray

Miranda, were among the top 10 chosen,

But with that expansion comes a growing

programmes were not effective.

although only seven actually made it

need for knowledge, materials and

But one year later, that had changed, at

to the competition. In that first year the

equipment. Which was the backbone of

least at his partnership winery, Yuhuang

winemakers were tasked with producing

the original competition. The Government

Chateau. He had provided them with

a Cabernet Merlot, and 12 months later

wanted to encourage the wine region,

a post vintage report, providing some

they returned to the province to make a

but realised it needed the expertise of

suggestions, prior to leaving in October

Chardonnay. (Of the seven who took part

international winemakers who could bring

2012. One of those suggestions was to

in the first year, only three returned, due

bring in some dedicated spray units.

to other commitments). Both wines will be

“There had been high disease pressure

judged alongside every one else’s, with

because there was no spray programme

the winner of each variety earning a prize

and inadequate machinery and spray

pool of US$31,000.

units. Basically they had a trailer with

David is no stranger to China. His parents

a tank on the back with some spray

lived there for a number of years and

nozzles. I said to them, that if they

he has recently been selling his own

want to do it well, increase quality and

label, Cirro, into Beijing. With all that

volume as well as look after the vineyard,

experience, he believes there is a huge

they needed to have a good spray unit

opportunity for Marlborough and New

designed for vineyards. I showed them

Zealand to forge a closer relationship

some clips on YouTube and it all sort of

with the burgeoning wine region.

clicked.”

And burgeoning it is. It is the largest

When he went back last year, they had

wine region in China, with a great deal

taken his advice and bought not one, but

of Government support behind it. Last

six brand new spray units.

year it became the first Chinese region to

He also suggested that maybe the winery

join the OIV (International Organisation

might like to look at getting some smaller

of Vine and Wine). The development is

tanks for the premium fruit.

phenomenal, with wineries appearing on

“I meant two or three smaller tanks. What

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happened though, was when I went back

the biggest cash earner and where we

I am getting a good understanding of

they were building a whole new winery

can add immediate value to their region.

China from an export point of view and

and cellar, a reserve premium winery. It

It may be just a drop in the hat to the

wine consumer point of view. But from

was amazing.”

Chinese, but it could be worth millions of

a production point of view I see a huge

Obviously money is no object for the

dollars to New Zealand.”

benefit to them coming out here, even

wineries, but the lack of processes and

He says the Chinese consider this

if it is only for a week. It could be huge

viticultural knowledge could well be

country as clean, green and sustainable

in terms of New Zealand wine sales in

stymieing the potential. David would like

which they admire.

China.”

to see Marlborough jump into that void,

Helping wineries to set up systems and

David was heading back to China at

before some other wine making region

procedures would be hugely beneficial

the end of February, where he was

does.

to the Ningxia region as well, especially

hoping to discuss the potential of closer

“We have a lot to offer and with the Free

given they haven’t got that background.

relationships between Ningxia and

Trade Agreement between New Zealand

“We could also provide a training and

Marlborough with Government officials.

and China, we are in the perfect position

education consultancy, by sharing

At this stage it is a case of watch this

to do that. I think there is the potential

our knowledge with them by inviting

space – for what could be an industry

to export plant material to help with

winemakers and wine companies here

changing proposal.

their expansion programmes. That is

to look at our wineries and practices.

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Marlborough Wine & Food Festival 2014

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Brazil – The Next Frontier?

TESSA NICHLSON

While the emphasis of New Zealand exporters has been on the Asian market, in particular China – Brazil could possibly be a new frontier.

While Brazil is nowhere near as large as say America, or the UK, the potential is there as consumers become more aware of the intricacies of wine.

In 2012 the sales value of wine in Brazil was NZ$127 million and is expected to grow substantially in the next five years.

While currently the statistics show only 2 litres of wine per head is consumed, (compared with an average of 20.6 litres in New Zealand), the population of Brazil is close to 200 million, meaning there is room for exponential growth.

Brazil is one of few countries to have come through the global financial crisis in one piece, lending its first initial to the “don’t underestimate” BRIC countries.

(Along with Russia, India and China.)

Middle and higher income groups are on

the increase, unemployment is low, and

Yealands Estate in Marlborough is one

wages are higher than in neighboring

that is and has had some success.

countries. Plus Brazil will play host to this

Marketing Manager Michael Wentworth,

year’s Fifa World Cup and in 2016 it will

describes the market as “very much in

be home to the Olympic Games.

its infancy, as far as New Zealand wines

As a producer itself, Brazilians are not

are concerned – but it does have real

immune to wine, as consumers may be in

potential.”

some Asian markets. And with a growing

However he warns, it requires an on

economy the luxury tag that often is

going focus by producers.

associated with wine is impacting on

“New Zealand wines very much occupy

consumption.

a super premium position within the wine

Alongside the domestic production,

market. Keep in mind a high proportion

imports into Brazil have been steadily

of the wine consumed is domestically

climbing in recent years. According

produced, or comes from the south,

to research undertaken by Brazilian

(Chile and Argentina who pay no excise

Magazine ADEGA, between 2001 and

tax for exporting to Brazil). There are

2011 the amount of wine imported

some strong importers/distributors who

into Brazil rose 315%. Chile has the

have skilled staff educating customers.

stranglehold on the market, followed by

The portfolios tend to be quite large, so

Argentina, Italy, Portugal and France.

support and focus needs to be ongoing.”

Trying to get a

Wentworth says 80% of the wine

handle on how

consumed in Brazil is red, but Yealands

much wine New

have had some success with their

Zealand exports

aromatic white wines. He believes this

there is difficult.

is an area of the market that could be

Brazil doesn’t even

considered under developed. Hence the

rate in the NZWine

need for education, ongoing support to

statistics, and

importers and distributors and time spent

there are no figures

in the market – similar to what has been

available for how

undertaken in Asia and Northern Europe.

many companies

“Like any market, you get back as much

are targeting that

as you put in – so don’t expect to get a

A growing population, increased wealth and two major events in market. the next 3 years could mean Brazil is the next wine frontier.

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The Official Magazine of Wine Marlborough

quick return.”

For Expert Viticultural Property Advice

ALEXANDER HAYWARD LTD Registered Valuers, Property Consultants, Arbitrators

The Brazilian Market The following is an article released by Wine Intelligence last year.

Like other key emerging markets, Brazil offers long-term gains but also a certain degree of short-term pain.

Its economy is currently stuttering after a sharp period of growth. Bureaucracy and the threat of protectionism are now part of the wine market landscape. However the winedrinking population is growing, and spending its increasing wealth on a greater range of imported products.

1. Taxes are very high so competitive pricing is important. Pricing is one of the biggest challenges for Brazilian consumers. This holds especially true in a country where wine is taxed at the same level as spirits.

2. You have to steer your way through bureaucracy and regulations. Brazil is quite a bureaucratic country, which is one of the main impediments to the development of its wine market. The government views wine as a luxury good, imposing complex and high taxes at national and state level. The year 2012 was marked by the threat of protectionism hanging over the Brazilian wine market.

3. You need a reliable and well-informed partner in Brazil to handle the importation process. There has been a big increase in the number of importers which don’t necessarily meet all the requirements of those hoping to sell in the Brazilian market. As we have seen in other emerging markets, things can change at short notice, which means it is important to have eyes and ears on the ground.

4. You need strong brand communication. Wine education is increasingly popular in Brazil, and there is a general buzz around wine events. It follows that a strong marketing strategy is necessary to build brand awareness and get product positioning right. Direct involvement by wine producers is also crucial in making a connection with consumers.

5. Targeting younger drinkers can pay dividends. Young wine drinkers have a curiosity about wine, and limited knowledge. Younger consumers tend to be less confident in their wine choices, relying on country of origin and brands. Unlike their parents – who tend to stick with wines from Chile and Argentina, as well as Italy and Germany – younger consumers are more open to a wide variety of countries of origin. They’re looking for brand reassurance, and also value recommendations from their friends and family.

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

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

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NMIT’s New Wine Tutor TESSA NICHOLSON

After 14 years as the oenology lecturer at University of Melbourne, Dookie Campus, David Hayward has taken over the wine tutor role here at NMIT. When the job was first advertised at the Nelson Marlborough Institute of Technology, David admits it appeared to be his dream job. He had visited the region a few years back and was impressed with the vibrancy and enthusiasm emanating from the local wine industry.

“So when I saw the job, I jumped at it.

I knew it would be challenging, but it ticked every box for me.”

David brings to the job a plethora of knowledge. His family established their own vineyard many years ago, which saw him gain his first viticultural insights.

Later he went on to study winemaking at Charles Sturt University. More recently he has owned his own micro vineyard and winery in Victoria, while also lecturing in five subjects at post graduate level and running a number of elective subjects for under grads.

His new role will see him working with the first and second-year diploma students at the NMIT Marlborough Campus, while also working with the many who are undertaking the diploma on-line.

While he has only been in the region for a few weeks, he has already been impressed with the obvious unity within the industry.

“I get this overwhelming impression of vibrancy, enthusiasm and there’s a can do. I’m not saying that Australian’s are gloomy, but it is a pretty flat market and a pretty grim situation. New Zealand is

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facing exactly the same challenges, but they seem to be motoring on. What I perceive in Marlborough is that there is no one who is actually tiny, everyone is of a moderate size up to a big size, so the marketing plan and the way forward can involve everyone. That’s exceptional “There’s a pretty good sense of unity, which I haven’t seen in the grape growing regions that I have personally been involved in. Plus there is a great relationship between the wine industry itself and NMIT. That’s fantastic.”

Despite the Marlborough campus being so much smaller than Melbourne, David has been impressed with the facilities available, especially the winery which students will soon get to use.

“It was vastly better than I had anticipated.”

The Official Magazine of Wine Marlborough

While he will be the tutor for the diploma students, David says he is thoroughly supportive of the students being able to undertake the degree via Lincoln, without having to move to Christchurch to do so.

“The Lincoln staff come here, which I think is remarkable. I cannot think of too many academics who would drive for a several hours to work with maybe only a dozen or so students at another campus.

I think it shows an amazing dedication on their behalf, and obviously a good allegiance with NMIT.” Having those third year degree students still on site is a valuable resource for those coming into the diploma course as well he says. As is the Marlborough Research Centre which houses Plant & Food staff. David says having the experts in a number of viticultural fields, right on the doorstep is a bonus for everyone taking part in the course.

In the meantime, as the course gets prepared for vintage, with all the students having found placements in local wineries, David is looking forward to trying more of the regional wines.

“I love the wines produced in cooler climates. They are restrained and elegant making them very suitable to accompany good food. New Zealand continues to evolve as a wine producing nation with some great opportunities especially with alternative varieties suited to cooler climates; I look forward to being part of this evolution.”

Wine Unwound ANNABELLE LATZ IN THE HUNTER VALLEY

My New World Of Old Wine I hope I have matured as gloriously as the glass of 1983 Mount Pleasant Shiraz I had recently, with which I share the same age.

That thought crossed my mind the same Sunday evening I did the pump overs in my dress, after our delicious post vintage rather liquid lunch at a local restaurant Beltree.

The Hunter Valley was a neat place to hang out in for six weeks as I absorbed continual informational osmosis, picking up on bits and pieces about various wines, winemaking methods and systems, the fact that the most important piece of machinery in the winery is the coffee machine, and how to prevent ants invading my weetbix box.

New experiences and potential opportunities for fun were maximised via many shapes and forms. Like visiting wineries aboard my bike, coordinating pedaling and body balance with my lightened bubbles-infused head after a solid session of tasting sparking wine at Peterson House.

Tyrrell’s had the same original uneven dirt floors that dated back to the mid 1800’s, Tinklers had the watermelon and fig stall as part of the cellar door experience, Tamburlaine was the home of organic wine with Pixie the miniature fox terrier who did tricks while her owner Gordon was serving wine and comparing aged bottles of Malbec to “an old ladies’ handbag”. First Creek Wines had housed a near full kiwi cellar hand team, Gun Dog Estate was home to velvet textured Wild Semillon, Poole’s Rock was where

I yarned with PJ Charteris, the highly respected winemaker on both sides of the ditch who spoke of his passion for making a top quality bottle or two of Pinot Noir in Central Otago. The bottle I was given and later consumed with friends proved those words blissfully true.

Developing a nose for undesirable fermentation aromas (H2S) in the Shiraz was a skill I acquired during my numerous pump over and plunging sessions during vintage. A trademark style of mine was to cover myself in it, although not by choice. Thus, Grubby became my new name.

The 2014 vintage boasted to be one of the best five ever seen in the Hunter, with rich bold flavours, providing winemakers opportunity to maximise and experiment with the quality at their fingertips.

As the Hunter Valley vintage drew to a close and all the Shiraz, Semillon, Verdelho, Viognier, Pinot Noir, and Montils was safely in through the crush door, chuffed smiles were slapped across the faces of senior winemaker Jim Chatto and vineyard manager Paul Harvey.

So I took a couple of days to head over to New South Wales’ higher-altitude region of Orange, with a couple of Hunter Valley-based winemakers who were checking on fruit ripening for the vintage about to begin.

I saw more Shiraz vines, as

well as Cabernet, Sauvignon Blanc, Chardonnay, Merlot, Pinot Noir, Pinot Gris, and Riesling. And no, Orange is not known for oranges, it is known for apples and cherries.

My final weekend was polished off with a few tunes from Bruce Springsteen and his E Street band at Hope Estate. By the grace and energy poured onto the stage that evening, I’d say that man, The Boss, would be a quality hose dragger.

Now it’s homeward bound, back to Marlborough where I’ve been promised a Kiwi harvest that’s going to be early and busy.

Bring it on, I can’t wait. annabellelatz.blogspot.co.nz

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NZW Export News January 2014 Key Points • MAT December 2013 export value is $1.254 billion, up 3% on the previous year.

• MAT January 2014 exports are 179.3 m. litres, up 3% on the previous year; packaged exports are +5% for the period and other exports are down 2%.

• Average value MAT December 2013 is $7.15 per litre up 3% on the previous year; packaged export value is $8.38 per litre down 0.2% on the previous year.

Total Export Volume & Value • MAT December 2013 total value of exports is $1.254 billion, up 3% on the previous year.

• YTD December 2013 total value of exports is $730.8 million, up 6% on the previous year.

• Total value of December 2013 exports was $109.8 m. up 22% on December 2012.

• MAT January 2014 exports are 179.3 m. litres, up 3% (4.6 m. litres) on the previous year.

• YTD January 2014 exports are 116.5 m. litres, up 8% (8.2 m. litres) on the previous year.

• January 2014 exports were 13.3 m. litres up 32% (3.2 m. litres) on January 2013.

Export Value per Litre - All wines • December 2013 average value was $7.19 per litre, up $0.08 per litre on December 2012.

• YTD December 2013 average value is $6.98 per litre • MAT December 2013 average price is $7.15 per litre, up 1 cent from the previous month and up 3% or $0.23 per litre on MAT December 2012.

- Packaged wines • Excluding unpackaged wine from the data, the December 2013 average value was $8.46 per litre, up $0.15 per litre on December 2012.

• YTD December 2013 the average price

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is $8.37 per litre.

• MAT December 2013 the average price is $8.38 per litre, down $0.02 per litre (0.2%) on MAT December 2012.

• MAT December 2013 prices are up 1% to the UK and USA, but are down 2% to Canada and 3% to Australia.

Export Volume by Country of Destination • In January, for the major markets, exports were up 45% to the USA, 36% to the UK and 19% to Australia. Canada was down 17% for the month, while performance of other markets was mixed, with the best performers being Netherlands and Germany.

• YTD January 2014 growth is led by the USA +11% and Australia +8%; the UK is +1%. Shipments to Canada are +3% on last year. Germany, Singapore & Netherlands are the other best performers.

• MAT January 2014 growth is led by the USA +8% with Australia +5% but the UK is -5%. Canada shipments are +4% for the year. Performance of other tracked markets is mixed with Germany and Singapore, both growing by over 10%.

Export Volume by Packaging Type • Exports of packaged wines MAT January 2014 are 127.2 m. litres up 4.9% (5.9 m. litres) on the previous year and are 71.0% of total export volume.

• MAT January 2014 packaged exports are up to all major markets led by the USA +8.6%.

• Exports of packaged wines YTD January 2014 are 79.6 m. litres, up 7.7% on the previous year.

• January 2014 packaged exports were 8.7 m. litres, up 11.8% on January 2013.

• Other (non-packaged) wine shipments MAT January 2014 are 52.1 m. litres down 2.5% (29.0% of export volume).

Non- packaged shipments decline is led by the UK (-18.3%).

• Non-packaged exports YTD January

The Official Magazine of Wine Marlborough

2014 are 36.9 m. litres up 7.2% (2.5 m. litres) on the previous year.

• January 2014 non-packaged shipments were 4.6 m. litres, up 102.2% on January 2013.

Exports by Variety/Style • In January 2014 Sauvignon Blanc exports were 11.5 m. litres, up 39% from the previous year, accounting for 87% of export volume. Of the Sauvignon Blanc exported in January, 11.3 m litres was from Vintage 2013 and 0.2 m. litres was from Vintage 2012.

• Performance of other styles was mixed in January with Cabernet & blends the strongest performer.

• YTD January 2014 Sauvignon Blanc exports are 101.2 m. litres up 10% on the previous year. Performance of other styles is mixed with Sparkling and Pinot Gris the strongest performers.

• MAT January 2014, Sauvignon Blanc shipments are 153.5 m. litres up 4% from the previous year. Most other styles are down on the previous year.

• Production of Sauvignon Blanc in 2013 is estimated to have been 167.8 m. litres, 27% up on the previous year.

Shipments of vintage 2013 Sauvignon Blanc since release are 100.0 m. litres or 59.6% of estimated production, the highest level at this time since data collection began in 2004.

Exports by Winery Category • January 2014 export growth was led by the small wineries were +206% with the large wineries +27% and the medium wineries +2% • YTD January 2014 growth is led by the small wineries +57%; the large wineries are +11%, but the medium wineries are down 15%.

• MAT January 2014 growth is led by the small wineries +21% with the large wineries +8%; medium wineries are down 16% for the period.

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 MARCH

JUNE

15

Gibbston Wine and Food Festival – Central Ortago

2-4

The London International Wine Fair

15

Wairarapa Wines Harvest Festival – Wairarapa,

10

New Zealand Winegrower Grape Days – Blenheim

Gladstone 22

Easter Wine Show Awards Dinner - Auckland

23

Waipara Valley Wine and Food Festival – Waipara

JULY 15 – 17 Speigelau International Wine Competition Judging – Blenheim AUGUST

APRIL 4 – 6

The Food Show Christchurch - Christchurch

5

Forrest GrapeRide, Marlborough – full details at www. graperide.co.nz

8

Dinner – Auckland OCTOBER 7-8:

MAY 10

Saint Clair Vineyard Half Marathon – Sold Out already!

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Spiegelau International Wine Competition 2014 entries

Spiegelau International Wine Competition Awards

Marlborough Wine Show Judging - Marlborough

open 27-29

Vinexpo Asia Pacific – Hong Kong

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News From Home and Away Final Grape Prices NZW has released the average grape prices for 2013. The following are the salient points for Marlborough.

Sauvignon Blanc - $1,635 Pinot Noir Table Wine - $2,865 Pinot Noir Sparkling - $1,991 Chardonnay Clones 15 and Mendoza $1,965 Chardonnay all other clones - $1,839 Pinot Gri - $1,646 Riesling - $1,610 Total Average for Marlborough - $1,701 New Zealand Average - $1,688 Easter Wine Show Entries were up this year, at 1217 (compared with 1130 last year). Medal percentages and numbers with 2013 figures in brackets were: Gold medals, 6.5%, 79 (95), silver 16.7%, 203 (182), bronze 36.7%, 447 (471).

Chair of judges, Mike DeGaris, of Australia commented: “The early showing aromatics, Gewurztraminer, Riesling and Pinot Gris reflect what a great vintage 2013 was in New Zealand. I am looking forward to the high end Chardonnays from this vintage when they come

CLASSIFIEDS Grape Processing Space Available With this big harvest approaching you may be interested in securing additional processing and fermentation space. Up to 700 ton Available. Alternatively, we will look at purchasing any extra Sauvignon Blanc grapes that might be available.

Keep us in mind at harvest. Matt Rutherford, 03-543-2031. Email@ spencerhillwine.com

through and no doubt other later showing varieties such as Pinot Noir and Syrah from 2013 will be outstanding”.

New Zealand’s flagship variety Sauvignon Blanc benefited with 25% getting a gold or silver medal award. “The Sauvignon Blancs were outstanding across a diverse range of styles. Alternative styles continue to emerge displaying more depth in our understanding of Sauvignon Blanc. More skilful and clever crafting of this key variety are evident in deft use of oak,” said judge, Ben Glover.

Trophy winners will be announced at the Easter Show Wine Awards Dinner to be held in the Logan Campbell Centre, ASB Showgrounds, Greenlane, Auckland on Saturday, 22 March.

Marlborough’s Haul In total Marlborough won 52 Gold medals, out of a total of 79.

Every one of the 17 Sauvignon Blanc Golds came to Marlborough.

Chardonnay won 6 of 13.

Gewurztraminer – 4 of 4 Riesling – 3 of 7 Pinot Gris – 5 of 8 Sweet Wine – 3 of 3 Syrah – 1 of 2 Pinot Noir – 12 of 18 Sparkling - 1 of 3 New Research Reports There have been a number of interesting research reports added to the NZW website lately. One is a NZW funded project titled ‘Chinese Consumers’ preferences and attitudes to wine: Review of literature including Chinese Language Publications’. Knowledge of emerging trends in wine markets and likely future developments are important for industry participants as well as policy makers in

countries where wine is an increasingly important traded commodity. This literature study takes a preliminary step in collecting information about the wine market in China, and the perceptions and attitudes of Chinese consumers towards domestic or foreign wines.

Another report is the final for a three year project ‘Tools for manipulating Sauvignon Blanc wine flavour and aroma: Harvest and Processing of grapes’. The overall objective of the project was to research grape harvesting and processing protocols showing promise within the Grape and Wine Programme in order to accelerate the delivery of outcomes to industry. The study aimed to determine the extent to which grape harvest and processing technologies affect wine composition and the sensory profile of the final wines produced.

Both reports can be read on the NZW member’s website.

NZW Wines Trade Mark Battle New Zealand Winegrowers have successfully opposed the registration of a trade mark including the words “SOUTH ISLAND” for wine. Having started opposition proceedings in 2009, NZW’s objective was to prevent a single producer from gaining the exclusive right to use the words “SOUTH ISLAND” on wine in New Zealand. Several New Zealand wineries provided briefs of evidence to support the argument that the term is in use as a geographical indication and that, accordingly, the mark itself was not sufficiently distinctive to be registered. The Assistant Commissioner of Trade Marks agreed on every ground and awarded costs in NZW’s favour.

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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