WINEPRESS Issue No. 214 / May 2012
Water Management
Auditing Waste
Business Solutions
Tui to Town
Photo: Jim Tannock
The Official Magazine of
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In this issue... Regulars
Features
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Editorial Tasman Crop Met Report
Marketing Matters
14 Generation Y-ine 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
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Managing Marlborough’s Fresh Water The Government has set in place a National Policy Statement to care for the country’s fresh water resources. This month we take a close look at what that policy means for Marlborough water users.
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Certification; What Price Compliance?
Colin Ross from Seresin Estate takes a close look at the three main viticulture certifying bodies in New Zealand – Sustainable, Bio Gro and Demeter.
Cellar Door Initiative In an effort to make cellar doors more profitable and viable, Belinda Jackson is establishing a Cellar Door course that will be taken round the country. Focusing on ensuring visitors become lifetime ambassadors, the country’s first course will be held in Marlborough this month.
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Business Solutions This month we introduce a new feature – with Wellington based business mentor, Chris Elphick. Each month he will provide information to help you in your business, whether that be as a grower, a winery owner or a contractor. This month he explains how to get the best out of your accountant.
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The Official Magazine of Wine Marlborough
Produced by:
From the Editor
Wine Marlborough Free to all levy paying members Associate Members: $77 +GST Editor: Tessa Nicholson 16 Bank Street Blenheim T: 021 709 571 E: tessa.nicholson@me.com If you wish to make contact with any member of the Wine Marlborough Board, the following are their email addresses. Dominic Pecchenino: nzyanks@xtra.co.nz Anna Flowerday: ajflowerday@xtra.co.nz Blair Gibbs: blair@spyvalley.co.nz James Jones: james@starborough.co.nz Ivan Sutherland: ivan@dogpoint.co.nz Ben Glover: ben@witherhills.co.nz Ruud Maasdam: ruud@staetelandt.co.nz Clive Jones: cjones@nautilusestate.com
When it comes to farming, there is only one constant – and that is no year is ever the same as the last. Mother Nature always manages to have the final say and vintage 2012 is a classic reminder of that. Since December last year, growers and winery owners have nervously held their breath, as they waited for the summer that never came, only to be saved by the stunning autumn that finally brought smiles to faces. Albeit, those smiles are likely to be tinged with a grimace of financial concern. For the past few years the region has experienced stunning growing conditions, where bud burst and flowering has been nigh on perfect. This has led to higher than average crops, meaning growers have had to work hard to ensure there hasn’t been a blow out in supply. Then just when the industry has taken all the measures to ensure yields are set to manageable levels, Mother Nature throws a curve ball. Cool conditions over flowering impacted heavily on some parts of the region, dropping crop levels to way below average figures. For the many growers who have worked tirelessly on managing those levels, at great financial cost to themselves, this is a devastating position to be in. Many had contracts with wineries who wanted only a set amount of tonnes per hectare. There are many who due to the poor flowering, will not be able to reach those tonnage levels. All their hard work, and they still lose out. It is a similar situation for wineries, who have worked hard to open new markets for their wine. They are now going from a state where they had too much, to this year likely to have too little. For the first time in a number of years, we look like producing a vintage that is smaller than market demand. There are positives to emerge of course. The fruit quality this vintage is outstanding. Winemakers are extolling the intensity and vibrancy of flavours plus the cleanness. Some are saying the Sauvignon Blanc is the best they have seen in years. The Chardonnays are stunning and the Pinots couldn’t be better. The lack of summer followed by weeks of clear skies after Easter meant fruit stayed on the vines longer. That has helped develop all the nuances that are necessary for great wine. It all adds up to 2012 being the vintage of extreme quality, minus surplus quantity. That can only be seen as a good thing long term, it’s just a shame that it will come at a price – for both growers and wineries.
Richard Rose: kvl@silkweb.net.nz Guy Lissaman: glissaman@xtra.co.nz
TESSA NICHOLSON tessa.nicholson@me.com
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Met Report Table 1: Blenheim Weather Data – April 2012
April 2012
April 2012 compared to LTA
April LTA
Period of LTA
April 2011
GDD’s for: Month - Max/Min¹ Month – Mean²
105.8 112.1
99% 100%
106.8 112.2
(1996-2010) (1996-2010)
84.1 88.9
Growing Degree Days Total Jul 11 - Apr 12 – Max/Min Jul 11 - Apr 12 – Mean
1166.2 1218.6
89% 90%
1311.8 1347.5
(1996-2010) 1362.9 (1996-2010) 1369.1
19.4 7.7 13.6
+0.5°C -0.2°C +0.2°C
18.9 7.9 13.4
(1932-2000) (1932-2000) (1932-2000)
17.5 7.8 12.7
3.9 less 1.3 less 0.5 less 0.3 less
3.9 1.3 0.5 0.3
(1932-1980) (1986-2010) (1932-1980) (1986-2010)
1
Sunshine hours 228.6 143% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2012 825.4 93%
189 92.1 238.5 892
(1930-2000) 1938 1958 (1930-2000)
Rainfall (mm) 35.0 66% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2012 157.2 81%
53 0.6 173.0 194
(1930-2000) 1992 1962 (1930-2000)
150.2 59.8
Mean Maximum (°C) Mean Minimum (°C) Mean Temp (°C)
Grass Frosts (<= -1.0°C) 0 Air Frosts (<0.0°C) 0
0 159.8 835.5 67.6
Evapotranspiration – mm
79.4
131%
60.7
(1996-2011)
Avg. Daily Windrun (km)
213.1
93%
228.5
(1996-2011)
191
Mean soil temp – 10cm
11.9
Equal
11.9
(1986-2011)
11.7
Mean soil temp – 30cm
14.1
-0.3°C
14.4
(1986-2011)
13.9
¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures Included in this Met Report are the usual annual seasonal weather summary and tables that contrast harvest dates and yield components on five Sauvignon blanc sub-regional vineyards. April 2012 weather summary Very sunny, in contrast to the lack of sunshine over the summer; below average rainfall and rain days; average temperature with warm days and cool nights Temperature and Growing Degree Days The mean temperature for April 2012 of 13.6°C was 0.2°C above the long-term average. The average daily maximum temperature for April was 19.4°C; 0.5°C above the long-term average. The average daily minimum temperature for April was 7.7°C; 0.2°C below the longterm average. i.e. the days were warmer than average and the nights were cooler than average. As explained in previous issues of Winepress, the monthly temperatures for the 2011/2012 season have been very similar to the 1996/1997 season. Hence
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the growing degree-day line for the two seasons is very similar and ends up at virtually the same point at the end of April. Sunshine April 2012 recorded 228.6 hours sunshine, or 143% of the long-term average of 189 hours. April 2012 recorded the fourth highest sunshine hour total for April for the 83 years 1930-2012. April 2012 was the sunniest April since 1994. April 2012 recorded 68.8 hours more sunshine than April 2011; i.e. 2.29 extra hours of
sunshine per day. The April 2012 sunshine total was in stark contrast to the sunshine totals recorded in December, February and March, which were all well below average. As a consequence the sunshine hour total for January to April 2012 is well below average. Season Weather Summary Table 2 provides a breakdown of the main weather parameters for the 2011/2012 growing season. All the daily weather data that is used to calculate these summaries can be found on the Marlborough Wine Research Centre website. www. wineresearch.org.nz Harvest date comparison The following data have been collected from five Sauvignon blanc vineyards in different sub-regions in Marlborough over the eight years 2005 to 2012. In 2005 2-cane vines were established from vines that had previously been 4-cane. Each season the aim has been to harvest the 2-cane vines as close to 21.5 Brix as possible (Table 3). In recent seasons with vineyards reducing the number of canes laid down per vine and bunch thinning it has become very difficult to differentiate how much of the harvest date and yield component differences between seasons is due to climate and how much is due to management. The aim on the research bays within the commercial vineyards has been to try and maintain the vines with 2 and 4-canes each season in order to determine the impact that the climate is having on the yield components between the seasons, i.e. to the best of our ability to eliminate the differences due to vineyard management. Four of the five monitored blocks of Sauvignon blanc had their latest harvest in 2012, for the eight seasons 2005-2012. Harvest in 2012 was between 13 and 19 days later than in 2011. In contrast with
Figure 1: Growing degree days for Blenheim: days ahead (+) or behind (-) average. Growing Degree Day summation starting from 1 September
The Official Magazine of Wine Marlborough
the very early harvest in 2006, the 2012 harvest was from 26 to 38 days later. Table 4 indicates how the yield per vine in 2012 compares with previous seasons. At the upper Brancott and
Fairhall vineyards the 2012 yield is the lowest of the eight seasons. The fact that at the central Rapaura vineyard the yield in 2012 was 90% of what it was in 2011, when at the other four vineyards, the yields in 2012 were Figure 2: Running 5-day average temperature during closer to 60% of 2011, was December 2011 somewhat puzzling. I think the fact that the average temperature in the five days prior to 50% bloom in central Rapaura was between 3 and 6°C warmer than in the corresponding five days prior to 50% bloom at the other four vineyards sheds some light on why the central Rapaura vineyard did comparatively better in 2012 than the Table 2: Monthly weather summary for the 2011/2012 growing season LTA 11/12 LTA 11/12 LTA 11/12 LTA 11/12 LTA 11/12 LTA 11/12 LTA 11/12 Rain Rain Mean Mean Mean Mean Mean Mean GDD GDD Et Et Sun Sun Max Max Min Min (96-11) (96-11) mm mm °C °C °C °C °C °C mm mm hours hours Sep 51 33.8 15.8 16.1 5.1 4.4 10.6 10.2 71.6 52.9 72.0 79.0 192 248.9 Oct 55 85.4 18.0 17.6 7.2 8.2 12.7 12.9 108.2 93.6 98.3 86.6 225 165.5 Nov 48 50.4 20.2 19.9 8.9 9.7 14.6 14.8 143.1 144.3 122.2 132.0 235 237.5 Dec 47 103.8 22.3 19.9 11.0 12.1 16.7 16.0 208.1 183.0 138.3 111.6 246 167.4 Jan 50 25.6 23.6 22.7 12.0 12.3 17.9 17.5 238.7 229.6 137.3 161.9 261 270.7 Feb 45 38.0 23.5 21.3 12.1 12.6 17.8 17.0 217.0 188.3 109.3 95.5 227 133.6 Mar 46 58.6 21.8 20.3 10.5 9.6 16.2 15.0 195.2 157.8 100.2 101.2 215 192.5 Apr 53 35.0 18.9 19.4 7.9 7.7 13.4 13.6 110.7 112.1 60.7 79.4 189 228.6 Total 395 430.6 1292.5 1161.6 838.3 847.2 1790 1644.7 Mean 20.5 19.7 9.3 9.6 15.0 14.6 % of LTA or deviation 109% -0.8 +0.3 -0.4 90% 101% 92%
Table 3: Harvest date comparison for 2-cane pruned Sauvignon blanc from five sub-regional vineyards over eight seasons in Marlborough
2005 Upper Brancott Valley 4 April Central Rapaura 14 April Western Wairau Plains 1 April Fairhall 21 April Seaview – Awatere 18 April
2006 15 March 13 March 15 March 23 March 31 March
2007 27 March 26 March 10 April 03 April 26 March
2008 20 March 22 March 19 March 3 April 29 March
2009 2 April 6 April 2 April 23 April 9 April
2010 8 April 31 March 16 April 19 April 9 April
2011 30 March 25 March 04 April 11 April 8 April
2012 14 April 10 April 17 April 30 April 26 April
Table 4: Yield of 4-cane pruned Sauvignon blanc from five sub-regional vineyards over eight seasons in Marlborough and average temperature in the five days prior to 50% full bloom in 2012 2005 2006 2007 2008 2009 2010 2011 2012 2012 as % of 2012 Upper Brancott Valley 8.3 7.7 8.0 10.0 11.3 11.6 11.5 7.5 65% Central Rapaura 8.0 4.9 5.6 7.4 8.4 7.4 8.1 7.3 90% Western Wairau Plains 5.7 7.8 5.6 10.0 9.5 8.9 12.6 7.3 58% Fairhall 7.5 7.7 9.0 10.8 12.7 9.3 10.3 5.9 57% Seaview – Awatere 5.8 6.3 4.0 6.5 8.4 6.6 7.6 4.2 55%
Date 50% bloom and avg. temp in previous 5 days 25 Dec 13.2°C 16 Dec 18.5°C 19 Dec 15.5°C 22 Dec 12.6°C 26 Dec 13.9°C
other vineyards. Figure 2 indicates how the running average temperature over a period of five days fluctuated during December 2011. Those grapes that were at about 50% bloom from about 14th to 16th December had experienced increasingly warmer temperatures in the five days leading up to that period. Whereas those grapes that were at about 50% bloom in the period from 21-25 December had experienced progressively cooler temperatures leading up to that time. Table 5 presents the yield component data for the 4-cane pruned vines for the central Rapaura vineyard. Bunch number per vine was high in 2012 due to the warm temperatures during bunch initiation in December 2010, 16 months prior to harvest. Berry number per bunch at all vineyards was quite a lot lower in 2012 than in 2011, due to the cool temperatures in December 2011. Berry number per bunch at the vineyard in central Rapaura in 2012 was 74% of 2011. However, at the other four vineyards that underwent flowering during cooler temperatures, berry number per bunch in 2012 was approximately 60% of 2011 (data not shown). Berry weight was slightly lighter in 2012 compared to 2011. However, the main reason for the lighter yields in 2012 was less berries per bunch. Acknowledgement: The data presented in Table 3 have been collected as part of the Sauvignon blanc regional vineyard research program in Marlborough. Thanks to Pernod Ricard, Villa Maria and Delegats Oyster Bay for allowing this trial work to take place on their properties. This collection of data from 2005-2010 was funded by the Foundation for Research Science & Technology through the research programme titled “Quality New Zealand Wines”. Direct co-funders of this research programme were NZ Winegrowers. Collection of data in 2011 and 2012 have been funded by the Marlborough Research Centre Trust. Rob Agnew Plant & Food Research
The Met Report was brought to you by
Table 5: Yield components for 4-cane pruned Sauvignon blanc in Central Rapaura over eight seasons Yield per vine (kg) Bunch number per vine Average bunch weight (g) Berry number per bunch Average berry weight (g)
2005 8.0 76 105.1 59 1.80
2006 4.9 56.4 86.4 47.2 1.83
2007 5.6 75.1 74.6 40.1 1.9
2008 7.4 59.1 125.1 59.8 2.1
2009 8.4 70.2 119.9 61.3 2.0
2010 7.4 58.9 125.3 62.6 2.0
2011 8.1 56.6 142.9 70.4 2.03
2012 7.3 73.5 99.4 52.0 1.91
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The Official Magazine of Wine Marlborough
Marketing Matters BY KATY PRESCOTT, NAUTILUS ESTATE
Pinot Noir NZ 2013: New Depths, New Characters, New Zealand On the 1st May 2012
the event, 37 are from
there will be 272 days
Marlborough and the
until the opening of “Pinot
event represents a unique
Noir 2013” in Wellington.
opportunity to showcase
It may seem a long time
the quality of Pinot Noir
away, but behind the
from this region. In order
scenes numerous people
to get this message out
are working feverishly
to the widest audience
to ensure that New
possible, it is up to each
Zealand puts on another
of us to endeavour to
spectacular programme
bring out a key influencer
to rival the outstanding
or customer from our
successes of 2010, 2007
important export markets.
and prior.
Online registrations are
A sparkling list of speakers, both
now open and there is a Pinot 2010
entertaining and
$300 discount available Glover, Rachel Jackson-Hoare, Nick
for the first 100 winery
informative, has been confirmed. Matt
Blampied-Lane, Mike Paterson, James
registrations. At present there are plenty
Kramer from the USA, Lisa Perrotti-Brown
Healy, Marcus Pickens and myself are
of these discounts remaining but you can
MW from Singapore, Ned Goodwin MW
working on the local programme, in line
be sure that once vintage is over, they will
from Japan, Mike Bennie from Australia,
with the other regions. Thanks to all those
start to get snapped up.
Jasper Morris MW from the UK and
who have contributed so far and details
If bringing a guest seems a daunting
Emmanuel Bourguignon from Burgundy;
will be presented to the region as a whole
expense, perhaps combining with your
all will be travelling to our shores to
in the near future, once they have been
neighbour or other wineries in your
sample our Pinot Noirs in January.
confirmed by the Pinot Noir 2013 Board.
distributor’s portfolio to share the costs
But it is not just about illustrious overseas
Chairman of that board, Alastair Maling
is an option. Alternatively, you could
speakers giving us their opinions.
MW of Villa Maria says; “I am delighted
consider working with your distributor to
For the first time ever, regions will be
the wineries have got in behind the event
fund the trip through additional sales in
allocated different venues on Wellington’s
so early. The new format is going to be
the form of an incentive.
waterfront with delegates “visiting” a
both informative and fun. I’m very excited
Pinot Noir 2013 takes place 28-
different region each day. Marlborough,
about the new format and feel that we’ve
31 January 2013 on Wellington’s
based in the Wharewaka, will be able to
reached a tipping point where we as New
waterfront. For more information about
present its own story, its own speakers,
Zealanders feel confident telling our story
the event or to register a delegate, or
and give focus to its own excellent wines.
to the world.”
go to www.pinotnz.co.nz
A local committee comprising Ben
Of the 107 wineries participating in
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Water Management in Marlborough TESSA NICHOLSON
Freshwater is vital to New Zealand’s economic growth and environmental integrity. Which is why the Government has set in place policy to protect this all important resource. Water resources throughout the country
have resources that are either fully
severely compromised. In other words,
are allocated to users for a variety of
or over-allocated. (The others are
on paper, the water allocations granted
reasons. Irrigation, development, stock
Canterbury, Tasman and Hawkes Bay.)
in Marlborough are above what the
and domestic purposes. However the
In Marlborough’s case that doesn’t mean
resources can provide.
issue facing the Government is that in
the actual drawing of water from natural
A recent Marlborough District Council
many areas, Marlborough included, that
resources is more than is available.
water forum attracted a wide range of
resource has either been fully allocated,
Instead it means if every person who had
water user representatives in the region,
or even over allocated. To address this
an allocation, drew on it to the maximum
as well as representatives from central/
issue they have provided guidance
they were allowed, the resource would be
local government, environmental/
through a
community
National Policy
groups, science/
Statement (NPS)
industry
- Fresh Start
professionals and
for Fresh Water.
Iwi. Pere Hawes,
The goals of the
Environment
NPS are simple;
Policy Manager
Safeguard the
at MDC says
life supporting
given the water
capacity of eco
allocations
systems, reduce
in this region
and avoid over
have already
allocation,
reached full or
improve efficient
over-allocation,
allocation, and
there is no
use and protect
room for further
significant values
development and
of wetlands.
growth.
Marlborough
“Irrespective
is one of four
of whether
grape growing
we are fully or
regions to
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Wairau River: Fresh start for fresh water.
The Official Magazine of Wine Marlborough
over allocated
at present, we can’t allocate any more
by many, that a water permit is a lifelong
is demand for extra water, the only
under the NPS. That is the issue. So the
water right.
options as we see it are; you shut up
only water we have to play with or create
“There is no provision under the act to
shop, or if you want on-going economic
growth with, is the water that is already
guarantee that water access indefinitely.
development, you enable access to some
allocated.”
You have a permit that provides you
of the water that’s already been allocated
Policy Portfolio Manager Rachel
access to water, under certain conditions
but not being used.”
Anderson says the MDC is now reviewing
and then you have to apply again under
There are various options to that, one
all the irrigation application rates for
the RMA when the permit time is up. And
being the transfer of water allocations
various crops throughout Marlborough.
knowledge of the water resource may
between individuals. Rachel says there
Once that is completed the council will
change during that period.”
is already a provision under the RMA
have a far better idea of just how much
Pere says that may mean some existing
that allows for water permit transfers, but
water should be granted in terms of
users granted new permits will get less
it is not a terribly user-friendly process.
upcoming permit applications by existing
water and conversely some may actually
There is a need for more flexibility to be
users.
receive more, depending on what the
provided, to allow individuals to be able
“We are reviewing the various application
conditions are.
to transfer quickly in the short term.
rates for different crops and
While the issue of dealing
refining those in terms of
with water allocations is being
soil types and climate. At
led by central government,
the moment it is a very blunt
Pere admits the MDC would
guideline that has been used,
have had to grapple with
and meter records indicate
it soon anyway. Provisions
that in some areas, current
must be in place within the
guidelines are far in excess of
council’s plans by 2014 and if
what is required.”
they don’t, they must have a
In terms of grape growing,
proposal notified that it will be
Pere says allocations have
dealt with by 2030.
been made on the basis of
“We are currently undertaking
2.2mm per vine per day,
the review required,” Pere
but that is far more than the
says, “and we are hopeful that
average vineyard would
we will meet the 2014 date.”
require.
Following the first water forum,
“It was based on the information at the time and there was nothing wrong with that, but we now know that grapes in most situations use a lot less water, which is reflected in the meter
The graph shows from left to right; how much water can be allocated under the Resource Management Plan, how much actually is allocated, what volume would be considered a safe yield and the estimated current use. It clearly shows that despite an “over allocation” the actual usage is way below that.
the initial step is to produce a discussion document with the assistance of a working group of water users. That will then be distributed to forum attendees and the final document will be made public and discussed at catchment
records. We need to identify more accurately what the different areas
For future economic growth and
and area meetings.
require.”
development, there needs to be some
Given the importance of this issue,
This means every individual water permit
major changes in the way the MDC
Winepress will be keeping you up to date
in Marlborough will be granted on a
allocates water.
in the months ahead.
property and crop specific allocation.
“In a state of full allocation, if we can’t
Rachel says there is a misguided belief
allocate any more water, and if there
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Certification: What Price Compliance? BY COLIN ROSS, SERESIN ESTATE
Where To From Here? Currently my business is
your support of a philosophical
accredited with the three main
approach. It is a way to lend
viticulture certifying bodies in
support to bodies that are helping
New Zealand: Sustainable,
to guide the formation of a cleaner,
BioGro, and Demeter. They all
more considerate and safer world.
encourage systems that help to
My brief view of the certifying
focus and improve your general
bodies we report to is as follows.
business by making you plan and
Sustainable
ask questions. Together it costs
- is wine
a considerable sum and there
industry-
is significant overlap within the
specific and
systems measured.
a leading
Is there a way forward for
program
organic and biodynamic growers
in many
who want to demonstrate their
respects that has helped draw
authenticity? Why should already
attention to New Zealand’s
stretched businesses have to pay
forward-thinking approach in many
more when they are striving to
international markets. This system
use less chemicals and do less
is a scorecard and broadly based.
environmental damage? I am
It looks at many different lines
no expert on certification(s) or
within your business, including
the politics behind them. I do
usage of water, power, fuel and
believe that it is an essential part
recyling among others. It is well-
of doing business in this world. It
funded from industry levies; plus
is my personal aim to encourage
have transparency and accountability.
others to continue down their own
If we just want to make great wine,
a major tool endorsed by New Zealand
organic pathway with hopefully less trials
there is a fair chance that we will have
Winegrowers. The recording system is
than our own business has gone though.
a sensitive touch with our land, vines
well-structured and it is modern and easy
Ultimately within the spirit of sharing we
and wines anyway. Shouldn’t the wines
to use. There is a requirement to have
are all improving our wine industry.
be able to speak for themselves? Can
environmental policies, and community
So as an organic grower, what are the
we tell the story well enough to our
values are embedded with it, including
benefits of the certifications? In an era
markets and customers if we are not
contractor arrangements. The vintage
of so many false claims, it is prudent to
certified? Certification is a vote towards
that is certified is actually from records
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The Official Magazine of Wine Marlborough
there is a yearly audit cost. This is
gathered from the previous year, so
guide the farmer, and all the requirements
integrated into a common auditing
subsequently running a year behind.
of Sustainable are embedded within this.
system. As farmers we are the customers
Sustainable is a whole systems package,
It has the soil focus and crop integrity
and the certifying bodies are our service
not just a farming soil-based system. This
right through the production line, similar
providers. We have the right to shape
is a scorecard that shows you have been
to BioGro. Demeter certifies the whole
what we need in the future.
audited. But you could still be spraying
farm and stretches the farmer on many
Do we need to be protectionist of all the
100% of your land with herbicide and
levels to attain compliance. In my limited
different organisations we are aligned
fulfil the requirements.
experience, Demeter certification ticks
with? Is it better to just strive, to just get
BioGro - is an
all the boxes relating to Sustainable
on and do it? I am longing for the day
organic certification
and organics. This organisation has
when growers must label their wines
body that operates
few members, is poorly funded and is
“certified grown with systemic fungicides
across many
currently struggling despite having been
and herbicides,” then have to pay the
agricultural sectors.
in existence many years longer than
fees that we organic winegrowers are at
It has recognition
BioGro and Sustainable Winegrowing.
the moment paying instead. So
in many countries
Demeter is recognised at an international
maybe hands up for no organic labelling!
around the globe and certifies producers,
level, but there is some disquiet in its
If you purchase chemicals then you
suppliers, production systems and
global political body.
need to be audited and explain to your customers why you are using these
exportation. The season that is certified is the one that is in the bottle, not
So what is the way forward to continue
products. Surely that makes more sense
retrospective. Approvals are necessary
improving our ever-evolving industry,
than having to prove that you are not
before using products, and a simple
while encouraging people to achieve
using these chemicals.
farm input plan is required. Proof of
accreditation, and minimise their cost
Great wine is made in the vineyard, not
purchase for inputs is also required. In
and workload while maintaining integrity?
the office! Vineyard managers need to
essence BioGro is a farming, primarily
Dialogue is beginning between all these
be in “the yard” as much as possible, not
soil-based system that then sets out to
bodies and feedback from all interested
filling in compliance forms. So over the
protect the integrity of the crop through
parties is most welcome. I have no
next year talk to the people who do your
the production line all the way to the
allegiance to any of the bodies, but truly
auditing and put your ideas forward as to
consumer. It does not capture the whole
believe that we must all be accountable
how we can streamline and improve the
business systems package, unlike
and improve our systems continually. It is
current systems.
Sustainable Winwgrowing, which probes
always refreshing to have your farm and
throughout the other parts of the general
systems viewed by outsiders it certainly
business. This body is funded by the
helps to keep things better organised.
licensees.
Is there room for organic compliance Demeter -
to be accredited through Sustainable
certifies specific
Winegrowing? A top-up or expanded
biodynamic
view of the soil and input streams? Can
practices. It
organics expand its baseline so that
certifies across
in the course of organic certification,
many agricultural
the boxes are ticked as sustainable in
sectors. A
regards to the other policies? Demeter
comprehensive
is more complex, as it assesses the
farm management
feeling of the farm as well; but there is
plan is used to
still room for this approach to be possibly
Update: Finding Common Ground between Sustainable and Organic Audits As the organic industry expands, an increasing number of vineyards are finding themselves in the situation Colin describes above. If an organic vineyard wants to sell grapes to a Sustainable Winegrowing New Zealand (SWNZ)certified winery that uses the SWNZ logo on its label, then the organic vineyard too must be SWNZ- certified. (Note: this only applies to those selling to wineries who choose to use the SWNZ logo on
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their label.) This has forced some organic
and also international programmes,
The development and managing the
vineyards to maintain dual certifications.
where possible and practicable, for a
next steps is currently being considered
number of reasons, including reducing
within SWNZ/NZW activities for the
New Zealand Winegrowers are aware of
the time for audits, double up of records
upcoming year. The Sustainable advisory
this problem and have made addressing
and documentation, and costs, as well as
group and NZW Board will be presented
it part of their work plan. OWNZ will
marketing advantages.
with strategy and potential plans for
continue to advocate for the streamlining
There have been discussions initiated
discussion (i.e. pre-June). As the plans
of any duplications between these two
between NZW and both BioGro and
and strategy develop, members will be
certification schemes, to reduce time
AsureQuality regarding the willingness
kept informed also.”
and financial input for growers. For
to manage audits for members, and the
example, one option on the table is that
possible potential to align the audits.
organic auditors could be trained to audit
We have undertaken comparative audits
the various SWNZ requirements which
of members who have both SWNZ and
are not currently included in organic
organic accreditations. The information
certification.
from the audits provides us with a good
“We asked Sally van der Zijpp, National
starting point for comparison between
Coordinator of SWNZ, to outline progress
SWNZ and organic programmes, and a
on this issue; she responded:
first step in managing recognition and
We have recognised within New Zealand
collaboration for the members and for
Winegrowers that it would be appropriate
NZW. We appreciate the time and effort
to link national sustainable programmes
members have provided in the audits.
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This article was reprinted with the permission of Organic Winegrowers New Zealand.
Pruning Workshop TESSA NICHOLSON
Following on from the success of a similar event last year, Wine Marlborough has arranged an in-depth pruning workshop to be held at the end of the month. Coordinator James Jones from the Wine
region on the same page in terms of
Marlborough board says last year the
pruning is a vital step to long-term quality.
workshop was aimed at contract gang
“Pruning is the most costly job a grower
supervisors/trainers and managers.
will undertake in a year, setting up the
This year, a similar workshop is geared
vines for the next vintage. We need to
towards transferring information to wine
know that those doing the job are doing
company vineyard supervisors and
it right.”
managers.
For the past 12 months a production
“We know we can’t possibly hold a
crew has been working on the DVD,
workshop that involves every single
covering a wide range of subjects. Many
person who is pruning out there, so we
of the issues covered in the workshop
are aiming to train the trainers, so they
mentioned above, will also be covered
can take the information back and pass
on the DVD, while other more basic areas
it on. We did that last year, and this year
are covered for those that have never
we are targeting another sector of the
been on a vineyard, let alone pruned a
pruning community.” The four-hour workshop will be held on
the release of a DVD on Best Practice
May 31, at Dog Point Vineyard, and will
Pruning, which has been funded by New
cover a multitude of areas.
Zealand Winegrowers and produced here
Prominent local viticulturists will be
in Marlborough.
involved, including Jeremy Hyland, Mark
The DVD is the first of its kind in New
Allan, Stephen Dempster and Stephen
Zealand and aims to provide the “whys
Bradley. James says the content will be
and how to” information required by
diverse, ranging from cane pruning, to
anyone new to the task of pruning.
trimming and wrapping, spur pruning,
“As the vineyard area has increased in
mechanical and hand stripping, plus a
Marlborough, we have required more and
session led by ACC on injury prevention.
more pruners to do the job. At times we
“We had positive feedback about
have been concerned that the quality of
the content last year and believe it is
some of those newcomers isn’t what we
worthwhile to be passing all this on to yet
would like,” James says.
another sector.”
Given the importance of the job to
There will also be demonstrations from
the overall wine quality, it is vital that
the Marlborough based Langlois and
everyone involved knows why they
Klima mechanical stripping machines.
have to do certain things and why they
The workshop is planned just prior to
shouldn’t do others. Getting the whole
vine. “There will be a chapter on vine physiology, explaining terminology such as buds, tendrils and spurs. Those involved in the industry know all about these things, but someone new to the industry has no idea. We just expect them to be knowledgeable.” Produced in chapters, the DVD will allow people to concentrate on the subject matter that applies to them. It will also be a useful resource for RSE workers coming into New Zealand for the first time, especially given many of them have never seen a vineyard before. The DVD is expected to be available next month and will also be able to be downloaded from the NZW website and YouTube.
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James Nightingale - McKean Estate
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Generation Y-ine BY TESSA NICHOLSON
James Nightingale James Nightingale’s initial dream was to
really me. Plus I began to realise that
He was a rarity at the time though. With
travel the world creating artificial surf and
there weren’t likely to be that many jobs
nearly 60 people enrolled on the post
dive reefs. Which is a long way away from
creating artificial surf and dive reefs. It
grad course, 55 of them wanted to move
what he is actually doing, as Vineyard
was about then that I started thinking,
into the winemaking side of the industry.
Manager for McKean Estate in the upper
what do I really want to do?”
Even having to make wine from fruit
Wairau Valley.
Enter the “crazy Frenchman,” who just
grown at Lincoln didn’t deter many of
Given James’ hometown of Hamilton, the
happened to be working at Niwa at the
those on his course. Although it reiterated
fact he had no rural background, had
time.
to James that maybe winemaking wasn’t
never worked in a winery or vineyard, his
“Over a few bottles of wine, we started
his cup of tea. Each of the students was
current role is even more surprising.
talking about what he had done in his
given a row of vines, from which they
He credits “a crazy Frenchman” and a
life, the research and his doctorate. He
had to make a wine during the year’s
love of the outdoors for his about turn
asked me if I had thought about wine
course. He ended up with Muller Thurgau
from the world of oceanography to the
and it got me thinking. I knew I liked the
– not the most auspicious variety – and
world of wine. And once he had decided
outdoors, I could see it was a subject you
apparently not the most auspicious wine
on his new pathway, he lays a lot of credit
could become quite passionate about,
as judged by his peers.
for how much he has achieved, at the
so I began to do some research on what
“It was okay, after a few stiff drinks
feet of a local viticulturist.
papers were available.”
beforehand,” he jokes. “You could
Excelling in maths and science, James
He was able to refine his Earth Sciences
actually drink it, but only if you pulled it
took a Gap year after completing school,
degree to focus on soils, hydrology,
out half way through the night. Not the
in an effort to determine what he wanted
and Resource Management, and
best wine to start the evening with, that’s
to do with his life. Towards the end of the
dropped the oceanography component.
for sure.”
year, he admits he still didn’t have much
Once he completed his Bachelor of
Once completing the diploma, James
of an idea, but with pressure from Mum,
Science degree, he then applied and
had a major issue to face. And he really
he knew he had to apply to University as
was accepted into the Viticulture and
means major!
soon as possible. A love of the sea led
Oenology post grad diploma at Lincoln.
He had absolutely no experience
him directly into Earth Science, with plans
The one year degree covers both
of working in either a winery or a
to major in Oceanography. This was the
winemaking and viticulture – but James
vineyard. While he had all the theoretical
basis for the dream of artificial surf and
was pretty certain of which way he was
knowledge, the practical skills were
dive reefs. If he hadn’t taken a three-
heading.
definitely lacking. In hindsight, it was
month placement at Niwa in Wellington,
“With my biological earth science
this negative that provided his greatest
during this course, he may never have
background and interest, I swung
opportunity. He decided he needed
ended up in Marlborough.
more naturally to the vineyard side of
to gain as much practical experience
“The placement was awesome, but
things, instead of the chemistry side of
as he could, in as short a time as
the research side of it, indoors, wasn’t
winemaking.”
possible. He successfully applied for
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the Matador Estate Scholarship, that
in what was referred to as the small side
come to.
was being offered in the industry at
of the winery, which was alongside a
“I ended up heading home and helped
that time. Backed by Matador Estate
massive contract facility processing tens
out a mate who owned a bar in Hamilton.
owner, John Webber, the scholarship
of thousands of tonnes of fruit. The small
I worked in the kitchen for about a month
offered one graduate from the Lincoln
side dealt with just 40 companies, and he
and was paid in beer, lived at home with
Vit and Oenology course, a two-year
got the opportunity to experience every
Mum and Dad and started looking for a
chance to experience grape growing
aspect of the winemaking process. He
job.”
in Marlborough, South Australia and
also got thoroughly spoilt by one of the
The job that came up was as assistant
America.
clients, a major Las Vegas high roller,
vineyard manager at McArthur Ridge
The first year, he spent working under
who shouted him and a couple of other
just out of Alexandra. The vineyard was
Dominic Pecchenino, (viticultural
vintage staff to the city for a weekend.
sold to interested parties as a lifestyle
consultant and viticulturist at Matador
“We worked some very long hours, but
development.
Estate.) The second year he spent nine
we also played hard. It was an amazing
“You bought a section and you got your
months in Langhorne Creek in South
experience.”
building site, plus an area of vineyard that
Australia and then four months at a
you paid to upkeep.”
winery in Santa Maria in California. The
It meant James wasn’t working for
opportunity to work with Dominic was life changing he says, in terms of his career. “It was all pretty overwhelming when I started. I realised that theory is one thing – but when it comes to doing it in a practical work environment, when you are restricted by resources, weather and time lines, it’s completely different. And the great thing about Dominic, is he has all that theoretical background, but he also has the practical experience. He could explain quite easily the theory, yet at the same time explain why certain things were
“It was a good experience in many ways for me…. it showed even in down times, you can learn as much, if not more, as you can in good times.”
just one boss, he had 22 of them, and only one of those 22 had any farming background. Beginning as assistant, within two and a half years he took over as viticulturist for the project. It was an interesting work environment, and became even more interesting as the recession started to bite. “I learnt a lot in the commercial aspect of dealing with 22 lot owners and the developer. But as the industry started to be hit, the prices the owners were getting per tonne of fruit dropped. That impacted on what we could spend on the vineyard. We had to be more efficient, think about what
happening in a different way to the way
we were doing. We had to justify
you had been taught.” After a year at Matador estate, James
The American sojourn ended the
every decision we made to the lot
headed across the Tasman and was
scholarship and James used the time
owners, as a lot of them had no rural or
working with 5th generation grower Bill
immediately after to travel, before
farming background. But it was a good
Potts and his son Ben. Those two men
heading back to Langhorne Creek
experience in many ways for me. I was
knew everything there was to know
where he got a vintage job at Bremerton
able to draw on all that theoretical and
about the vineyard in South Australia
Wines & Vineyards. It gave him further
practical experience that I had gained.
and James quickly picked up different
experience in the Australian viticultural
It showed even in down times, you can
techniques.
and winery scene, before he headed
learn as much, if not more, as you can in
In America, he got to do his first vintage,
back to New Zealand – without a job to
good times.”
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Four years in total in the deep south saw
The early plantings had begun during
disadvantage. And in a year like this
him wanting to expand his horizons, plus
the boom times. But by 2009, the
season, which is cooler, we have to wait
he wanted to get back to somewhere
recession hit, which meant many of
longer for the grapes to ripen. But last
near the sea. That was one of his first
the finer points of the development
year we were one of the first to pick and
loves after all. Initially he came to
had yet to be completed. The number
were all done by April 8. We have an
Marlborough on a fixed term contract for
one task ahead of him, was making
advantage of more open canopies and
Pernod Ricard, which provided him with
the estate into a producing vineyard. A
a drier heat similar in a way to Central
an insight he hadn’t had on the local sub
new staff of 12 full and part timers was
Otago, which results in less disease
regions.
employed, and the vineyard development
pressure. At the end of the day it comes
“I couldn’t believe the changes that
completed. Currently 188ha are planted
down to understanding your site and
had occurred in Marlborough between
in Sauvignon, 21ha in Pinot Noir and 19 in
managing those pros and cons.”
2002 and 2009. When I was working for
Pinot Gris, spread over three sites. Each
Into his third vintage, James has a new
John (Webber) there was very little up
site has its own terroir, something that
goal set before him – the challenge of
the Wairau Valley. Ara wasn’t there back
even now James finds amazing.
organics. The first year of certification has
in 02 and there was only a smattering
“We’ve almost got three sub regions,
been completed, with another two ahead.
of vineyards in the Awatere. Then by
within one, because the valley up here
“Organics is a new learning curve for me
2009 it had completely taken off. It was
is so narrow. The top terraces are very
I have to admit. Which is good, because
amazing.”
similar to the Southern Valleys in a way,
it’s providing me with new challenges and
He also gained a far greater appreciation
through to the bottom terrace (The River
different ways of thinking about things,
for Marlborough Sauvignon Blanc.
Terrace Vineyard) which is more like
especially when it comes to vineyard
“I used to think there was just a standard
Stoneleigh down by the river at Rapaura.
management. I’m enjoying that.”
Marlborough Sauvignon. But doing
Even though the distance between River
While organics is the latest challenge,
tastings with Patrick (Matterman, PR
Terrace and Te Puke is less than 2 kms,
James readily admits the wine industry is
NZ’s Chief Winemaker) showed me
there are some big differences in the
an on-going challenge.
how the sub-regions were all producing
flavours coming out, in terms of flavour
“You can’t control the weather and every
something different. That was incredible
profile and intensity.”
vintage is different. That’s what makes
to experience.”
He was well aware of the raised
this job so enjoyable. Nothing is ever the
Six months after arriving back in
eyebrows of many in the industry at the
same.”
Marlborough, James got the opportunity
site of the estate, especially given how
he was looking for – a vineyard
far up the valley it was. Talk of frosts
manager’s position at the recently
and extreme cold temperatures, were
established McKean Estate in the
constantly raised – but James was soon
Upper Wairau Valley, 13 kilometers
to discover, the site had a microclimate
above Wairau Valley township. Te Puke
all of its own. In warm years, such as
and River Terrace vineyards had been
2011, the harvest was ahead of the
planted in 2007 and Rewa in 2008, just
vineyards further down the valley,
prior to the downturn in the industry. In
due to soaring summer temperatures.
total 225 ha of the 580 ha property had
Admittedly there is the issue of frost – but
been planted out, with Sauvignon Blanc,
frost fans have helped mitigate that.
Pinot Noir and Pinot Gris.
“Like any micro climate, there are
When he took over in 2010, the effect
advantages and disadvantages.
of the industry downturn was obvious.
We are more frost prone, which is a
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Tui To Town NICKY EADE
The Wairau Plain area around Blenheim and Renwick was once covered in wetlands and forests and teeming with birdlife. Humans, with their fires and drainage
Tui to Town planting projects in total in the
competition from the vigorous weeds that
changed all that and the Plains became
district, adding up to about 3 hectares
grew on this fertile site. Now three years
productive in a different way, with farm
of new habitat area. Eight of these have
later the plants are well away, many are
animals, fruit and vegetables being
been on vineyard properties, three of
already 3 metres in height and some like
produced over the past 150 years.
which are profiled below.
five finger and karamu are seeding and
Today less then 1% of the original natural
One of the “early adopters” of the Tui to
fruiting prolifically already. Tui were seen
habitat remains and if native plants
Town project was landscape gardener
for the first time in the area last spring
and animals are to have a place, active
Bridget Kenny from Pernod Ricard. In
feeding on the flax flowers.
intervention is needed.
2009 Bridget had the opportunity to
In 2010 when Cloudy Bay vineyards were
The vision of the Tui to Town project
plant some vacant land on either side of
extending the on site winery wastewater
which got underway in 2008, is to work
the old house on the
as a community to increase the area of
company’s Jacksons
natural habitat on the Wairau Plain. The
Road Stoneleigh
project has been driven by the Council
vineyard. Instead of
who has the job of making sure our
conventional gardens
local native plants and animals make
the decision was made
a comeback. The aim is to promote
to plant a dense area
the planting of small areas of natives
of mixed native species
on private and public property. Over
with wide pathways
time and with enough of these planted
allowing walking
areas established and producing food
access. Once Bridget
and habitat, tui and other native birds
got the plantings
and insects will be able to re-establish
established (about
themselves.
900 plants in each
The idea has been embraced by the
of the two separately
community. Each winter, many people
funded sites), vineyard
report tui sightings in and around town,
manager Rod Brailsford
which helps build a picture of where the
and his staff took over
birds will travel to feed, from their home in
looking after the site.
the forested Northbank hills.
Over the first summer
Some property owners have also taken
season the plantings
up the Councils’ offer of funding help for
were watered through
native plantings that are more then 1000
an irrigation system and
square metres in area (about 32 metres
also carefully release
by 32 metres). So far there have been 27
sprayed to reduce
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Stoneleigh vineyard manager Rod Brailsford in front of the well established three year old plantings on Jacksons Road.
stream and damp area out behind the winery already had pukekos and a handful of native plants established and was used for stormwater discharge off the buildings. An area of about 2000 square metres was sprayed and marked out for planting in winter 2011, with species selection kept nice and simple. The kanuka, kowhai, flax, broadleaf and totara that were planted a month or two later in spring have all done very well in their first year with Bill Clamp taking care of the maintenance and irrigation. There is plenty of room for expansion and Nick Lane surveys the native planting area at Cloudy Bay with the eucalypt woodlot in the background
the company plans to do a stage two planting in a year or two once they have got though the early maintenance on this
effluent system, winemaker Nick Lane
2010. Eighteen months later the plants
and engineer Jeremy Watts decided
are looking good with the initial weeds
to complement the existing eucalyptus
under control, a bark mulch down and
woodlot discharge area with a new
the occasional dose of the irrigation
native area. Nick contacted the Council
put on turbo to reach the plantings as
and applied for Tui to Town funding to
required.
first stage.
The Tui to Town Project • Funds native plantings of more then 1000 square metres on the
help get the project off the ground. The
Wairau Plain area
plantings were designed in patterns
Villa Maria winemaker Jeremy Mackenzie
around the circular irrigation areas with
heard about the Tui to Town project and
the bulk of the 1500 plants being planted
identified an area he had been thinking
as part of a company staff day in spring
about planting for a while. The small
• Funding available is $1 per plant up to a maximum of $1000 • Generally plant in spring to avoid frosts • Stick to a few tried and true hardy species like flax, cabbage tree, broadleaf, kanuka, totara, coprosma robusta (karamu), pittosporum species, five finger. • Weed control and ideally irrigation are needed for the first year or two, after that the planting should be low maintenance Contact Nicky Eade at the Marlborough District Council for more information or have a look on the Council website www.
Jeremy MacKenzie and Bill Clamp from Villa Maria with the already established flaxes
marlborough.govt.nz
and new tui to town native plantings behind.
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Auditing Wineries Waste TESSA NICHOLSON
Nine Marlborough wineries are taking part in a first of its kind audit, in an effort to minimise the amount of waste going to local landfills. With funding coming from the waste
months ago, but it could be now. What
and innovative companies capable
minimisation fund, via the Marlborough
I am aiming to do is create a brochure
of recycling products that previously
District Council, Karen Walshe from
or poster, focusing on industry specific
may have ended up at the dump. With
Walshe Marketing and Sustainability
items. Households know they can recycle
the support of the Blenheim Recycling
Services has been monitoring winery
glass, cardboard and plastics, but in
Centre, she says they are investigating
waste for the past two months.
terms of the wine industry, people need
other potential uses for winery waste.
“We are looking at all their waste streams,
to know if they can recycle or re use
“In the long term it is advantageous for
such as grape marc, vineyard posts,
grow guards, or stuff that is biologically
everyone if products can be recycled or
grow guards, glass, cardboard and
contaminated, or label backing paper.
reused. The less trips a company has to
paper. We want to find out what they are
Then it will be a matter of ensuring staff
take to the landfill, the less it costs them.”
doing with each of these products and if
are educated to separate waste products
The waste audit programme is a three-
there are any issues involved.”
out so it can be recycled, rather than
year one, with Karen focusing on the
While the overall aim is to reduce the
placing it into bins to go to the landfill.”
region’s largest industries. The wine
amount of material ending up in landfills,
Since beginning the audit Karen has
industry is being audited this year, and
Karen says that can’t happen if people
already discovered a number of new
will be followed by aquaculture and
aren’t aware of exactly
forestry.
what it is they are
The nine wineries
disposing of. Once
involved in the
all the waste streams
programme are; Villa
are identified, she can
Maria, Wineworks,
then begin educating
Indevin, Lawsons Dry
people about ways of
Hills, Nautilus, Hunters,
reusing or recycling
Wither Hills,Spy Valley
certain products. She
and Giesen. Karen is
says there is a lack of
looking for one more
awareness for just how
company prepared
much can be recycled,
to take part in the
but that is not the fault
programme. (There is
of wineries, given
no cost involved.)
the whole recycling
If you are interested,
industry is changing on
you can contact her at; karenwalshe@actrix.
a monthly basis. “Maybe something
Vineyard posts are just one of the many waste streams wineries have to deal
wasn’t recyclable six
with.
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co.nz
Cellar Door Initiative TESSA NICHOLSON
A nationwide programme aimed at increasing the profitability and viability of cellar doors, is about to get underway in Marlborough later this month. The Cellar Door Initiative is a joint
Playing a major role in the promotion of
of the reasons we are running this course
venture between wine consultant
a business, cellar doors are also a major
in May, it’s a quieter period. We want
Belinda Jackson, Heather Battersby
cost for any winery.
them to have the time to put the tools we
(winejobsonline) and Jamie Roy, a social
“We want cellar doors to become a more
give them, in place. Then in September,
media expert.
profitable and viable part of the business.
just before the busier period begins, we
The very first of the courses will take
In other words we want them to be able
will run another course to check on how
place on May 22nd, here in Marlborough.
to contribute more than many have been
they have got on and to update them on
Known as the Cellar Door Initiative, the
able to, to date.”
the latest forms of social media, because
by-line is; From Visitor Experience to Life
She says when people visit, the memory
believe me there will be updates.”
Long Customer – Future Proofing Your
they take away is more than just how
At the end of the day she says, cellar
Cellar Door.
the wine tasted. Winery owners would
doors need to be profitable entities within
“It involves looking outside the square
like to think that a customer who has
the winery business. They often provide
for ways to connect with people, both
visited them, will leave having become an
the very first contact between consumer
to bring them into the cellar door and
ambassador for their brand.
and brand, but follow up is often lacking.
continue building a relationship with
“Whether they are going back to America,
“This initiative is all about building
them after they have left,” Belinda says.
the UK or the North Island, they should
on profitability – and making life long
“It is targeted at profitable sales. So we
leave taking a great impression with
ambassadors out of every visitor.”
have split the course into a number of
them. That is what we want to focus on.”
While the initiative is beginning in
areas. Experience, brand strategy, sales,
The half-day course is aimed not only
Marlborough, Belinda says it is not
promotion, communication and support.”
at cellar door staff, but also marketing
focused solely on this region.
Here in Marlborough a number of cellar
managers and business owners. That’s
“It is a New Zealand cellar door initiative
door courses have been run, but Belinda
because she says, there are a huge
and we will be taking it to every wine
says this is different, because a lot of the
number of areas where a winery can
region over the next few months.”
focus will be on social media.
follow up on customer visits. Websites,
“A lot of the social media platforms we
twitter, facebook are all valuable tools
can access now, we didn’t have before.
to continue building on the relationship
So we want to teach people how to
that begins with the initial visit. But most
use them and make them work for their
of these are not the domain of the cellar
business. I don’t think there has ever
door staff.
been a course that has had such a
“The staff need to be empowered to put
focus.”
some of this stuff in place. Which is one
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What You Need To Know About Work Entitlements If you are a grower or winery owner and employing workers, you need to ensure they are eligible to work here in New Zealand. Even if you have delegated the role of
• Make an enquiry through VisaView
that it is in fact legal.)
employing staff to a contractor, you still
on the website – www.immigration.
Prosecution is a possibility, if an employer
need to ensure every one of the workers
govt.nz/visaview.
cannot prove they have undertaken their
on your property has the right to work here. There is no such thing as being
• Contact the Immigration New Zealand Contact Centre.
legal obligations. WP: How big a problem is the hiring of
ignorant of the fact.
This is the major change within the new
illegal workers in the Marlborough wine
Richard Wilson works for Compliance
Act. Previously, an employer could plead
industry?
Operations within Immigration New
ignorance saying they didn’t know the
Richard: We understand that each year,
Zealand, based in the Department of
person was not entitled to work, or else
between 4,000 and 4,300 people are
Labour office in Nelson.
that the employer held a signed tax code
employed in Marlborough’s viticulture
In the following Question and Answer,
declaration that stated they were entitled
sector. There tends to be a high level of
he points out the regulations under the
to work.
turnover of these workers. The workforce
Immigration Act 2009 (which came into
That defence no longer exists.
is made up of New Zealanders, RSE
effect in November 2010) and how they
WP: What are the repercussions for
workers, those on working holidays
affect you.
employers who do not follow through on
(WHS) and other visa holders, and some
WP: There were changes to the
the legal requirements?
unlawfuls. The WHS workers tend to be
Immigration Act that came into effect
Richard: The exploitation of workers
French, Czech, German, Italian, English,
in 2010. What do these mean to an
who are vulnerable (including those who
Japanese, Korean, Mexican, Brazilian,
employer such as a grower or winery
are not legally entitled to work) may be
Chilean and Argentinian.
owner?
viewed particularly seriously. It continues
We know that the wine industry mostly
Richard: Under the Act, an employer
to be an offence for an employer to
uses contracted labour, with growers
must not employ a foreign national who is
exploit a person who is not legally entitled
employing contractors, who in turn
not entitled to work in New Zealand, or is
to work. One of the main effects of the
employ workers. It is this sector that in
not entitled to work for that employer. This
changes in the Act is that the provision
the past had a bad reputation, for non-
applies whether or not the employer knew
of an IR330 tax declaration form, signed
compliance and fraud. However through
that the foreign national was not entitled
by a prospective employee, is no longer
education, the introduction of RSE and
to work.
a “reasonable excuse” for employing
Master Contractors, this has improved
An employer must take reasonable
a foreign national who is not actually
and our field visits have found less cases
precautions to verify the work entitlement
permitted to work in New Zealand.
of non compliance. The Department has
of a potential employee by the following
(In this day and age, it is very easy
and continues to, deal with these issues
methods;
to fake forms, including work visas.
and the Immigration resource dedicated
Regardless of whether or not the person
to the region, now has two compliance
the person’s right to work in New
provides what looks like authentic
officers assigned.
Zealand.
documentation, it is up to you to ensure
A compliance led operation to various
• Request documentation proving
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The Official Magazine of Wine Marlborough
vineyards during the pruning season last
be educational or enforcement, when
employer is already registered, you
year, led to six workers being identified
required.
will need an email invitation from the
as not having legal entitlements to work
WP: What is VisaView and how does it
administrator of your employer account
in New Zealand. Four were in breach of
help employers?
before you can make online enquiries for
their Visas and two were overstayers.
Richard: This is a website that allows
the employer.
One of those six was a foreign national
employers to check whether a person
To use VisaView, you will need to log on
who was the employer and Director of a
who is not a New Zealand citizen, can
using the igovt logon service. This allows
contracting company.
in fact work in New Zealand, for that
you to use the same logon to access
We believe the RSE scheme is a
employer. It also enables registered
securely, several different government
contributing factor to the improved
employers to confirm New Zealand
online services. This saves you from
compliance within the region and it is as
passport information provided by the
having to remember multiple logon
a result of the RSE employer efforts that
job seeker, and again can confirm New
details for different government websites.
we have a predominantly lawful workforce
Zealand citizenship and entitlement to
All you have to do is follow the links on
within the region.
work in any job.
the right of the igovt website, to create
However – feedback and information
It is not difficult to use. You have to
your igovt logon and from there you can
from industry members on those who
register, where you will be asked for
log on to VisaView.
are not complying, is crucial to allow us
your business name and ACC number,
to take appropriate action, whether that
as shown on your ACC invoice. If your
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Grant Cathcart Phone 03 313 8339 Fax 03 313 3767 Mobile 021 511 460
roundwood@mcalpines.co.nz
The Official Magazine of Wine Marlborough
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23
Facilitating Grapevine Import DR LISA WARD - Manager, Virology and PEQ, Plant Health and Environment Laboratory, Ministry for Primary Industries
New Zealand’s grapevine industry is dependent on continued access to new varieties to develop the sector and to provide a basis for innovation to remain globally competitive. The Ministry for Primary Industries’ (MPI) is offering a cost-effective post-entry quarantine (PEQ) service through which new plant varieties can be imported. In line with the Ministry’s strategy to grow and protect New Zealand, the Plant Health and Environment Laboratory (PHEL) in Auckland, has extended its services to support the grapevine industry by providing a one-stop-shop for quarantining and testing plants. Importation of grapevine into the PHEL quarantine facility will cost approximately $10,000 for one plant of one variety and around $23,000 for one plant each of ten varieties; this is based on a two-year quarantine period. Space within the PHEL PEQ facility for grapevine importations will be available from May 2012. Grapevine germplasm may be imported into New Zealand as seed, tissue culture or cuttings. Plant material in quarantine will undergo inspection and a suite of
woodshield.com.au
diagnostic tests to ensure freedom from damaging pests and diseases. Some of these pests and diseases could cause significant damage to the industry if they were to establish. The PHEL PEQ facility has been set up to provide quarantine services where there is no suitable private provision. The purpose of the service is to enable the growth of primary industries by enabling access to new germplasm. No profit is made and costs are recovered only for staff time, equipment and consumables. The protocols used for diagnostic testing are described in specific testing manuals that have been written for many economically important crops. These manuals are publicly available on the MPI website: http://www.biosecurity.govt.nz/ regs/imports/plants/high-value-crops. A grapevine manual is being developed by PHEL and will be added to the website shortly.
We want your replacement posts..........
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The Official Magazine of Wine Marlborough
Vitis indicator plants used for woody indexing tests.
Since 2008, PHEL’s PEQ service has provided quarantine for numerous consignments in its facility including importations of blackcurrant, blueberry, citrus, hazelnut, kumara, potato and strawberry. For many industries these importations represent the first time new germplasm has been brought into the country for more than 10 years. We welcome all queries regarding the importation of grapevine: peqtesting@ maf.govt.nz
info@woodshield.com.au Call +61 7 3271 5575 John Mob. 027 249 7668
Getting The Best Out Of Your Accountant CHRIS ELPHICK
Chances are, you’re not an expert in money and you’ll need an accountant to prepare end-of-year- accounts, sort out tax and explain P&L. Accountants deal with this and a lot more than simply keep your books in order. Think of them as a key member of your business team – your financial mentor providing sound financial advice in plain English, about things such as what the latest tax changes mean for you. They can help increase your financial literacy so that you become more confident in dealing with the money side of your business. How to choose an accountant Take your time choosing an accountant. Ask for recommendations – talk to other business owners, your local Chamber of Commerce or business association. Prepare a job description outlining what you are looking for. Describe your business and how much financial knowledge you have. Assess your needs – book-keeping, running all your accounting activities or simply collating your accounts each month. Ask - do I need: • help using an accounting package (e.g. MYOB) • advice on tax, trusts, investments and issues such as depreciation of assets • assistance with basic things such as managing cash flows, budgets and profit and loss • assistance with financial forecasting and managing seasonal fluctuations Send out the job description and interview suitable accountants who
respond. This gives you a feel for how well you’ll work together. Ask about their services, charges and experience working with similar businesses to yours. If you’re a family business, are they experienced in things such as family trusts? How much knowledge do they have of a service or hospitality industry focussed business - possibly one which must manage seasonal peaks and troughs? Large firms vs small firms – which is better? Include both large and small or oneperson firms in your search as each has benefits and possible drawbacks. Larger firms offer a broad range of experience and services. However, they can be more expensive and more impersonal to deal with. Smaller firms tend to be readily accessible, but may offer a limited range of services. In the case of a one-person firm, ask how much time they have to commit to your business – what will happen if they get too busy? Working with your accountant At the outset, agree on how you will work together. Drawing up a contract for services can help prevent surprises. If you only hear from your accountant when your end-of-year accounts arrive, or when their office junior calls to ask for your receipts, you’re not getting the most out of them.
At the very least, your accountant should go through your end-of-year accounts with you personally, explaining exactly what they mean. And if your contact is going to be with a staff member, that should be clear from the start. Whoever you deal with, they should be in touch regularly to discuss your accounts and how your business is going. This can be a phone call or email, it doesn’t have to be face to face. Your accountant should be able to provide information about a broader range of financial and business issues: • recent tax changes • explaining what the latest Government budget means for your business • helping you make investment decisions • providing their take on the economy, and how it is likely to affect your business. If you’re not happy with the service your accountant is providing, talk to them about it. Your relationship is a two-way process, and taking the time to make it work will make it easier for you to run a successful business. Chris Elphick is a Wellington-based business mentor, coach and trainer working throughout New Zealand and the Pacific with a range of business enterprises. For more business tips and information visit: www.chriselphick.co.nz
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Response to Markham’s Survey The following response from Neil Ibbotson, relates to the Markham’s wine industry business confidence survey, released in March. The survey showed that wine industry
result of oversupply. Yet annual increase
confidence in government policies has
is continual, which the industry has to pay
taken a massive dive since the General
upfront and is unable to pass on.
Election in November. On top of that,
Not only does this affect the viability of all
80 per cent of those who replied, were
grape growers and wineries but also all
adamant they would get nothing from the
the rural grape growing regions of New
Beehive.
Zealand.
Neal Ibbotson felt so strongly about the
With Marlborough producing
results, he released this statement.
approximately 75 per cent of New
“It is not surprising that winery
Zealand’s wine this equates to
confidence in politicians continues
approximately $127 million that could be
to decline. This is not a party issue,
returned to the Marlborough economy.
or something that has just occurred
We have a ludicrous situation where
since the last election. Successive
contract growers are struggling
governments continue to take from the
financially and only receive approximately
New Zealand wine industry, at present
$1400 per tonne for their grapes, whilst
to the extent of approximately $2.00
the Government takes the equivalent of
per bottle, on all local wine sold in New
approximately $2000 per tonne.”
Zealand. This equates approximately to
Neal said he believes the industry does
$170 million paid to the Government per
not want handouts, but it does want those
year from the New Zealand wine industry
in power to stop having money extorted
by way of excise tax.
from the industry.
Payment of this tax is demanded on all
wineries donate to many various local
“At present the party achieving the
sales made in New Zealand as soon
organisations.
best result in the wine industry is the
as the wine leaves the warehouse,
This is at a time when the industry is
Government, who is taking an increasing
prior to any sale proceeds being
struggling to come through the worst
amount each year.”
received. On top of this wineries
three years of financial trading in 30
have to pay this tax, equivalent to
years, with many growers and wineries
over $2.00 per bottle or $2000 per
under extreme financial pressure and
tonne equivalent on all the wine that
with a number forced out of business as a
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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 MAY 12 22 22 – 24 24
Saint Clair Half Marathon – likely to be a sell out once again – but plenty of room for people to cheer the competitors along. International Wine Challenge – results announced – London International Wine Challenge Discovery Tasting at London International Wine Fair 3pm-4.30pm The Marlborough Young Viticulturist Open Day, Marlborough Research Centre. Information and presentations by past competitors. Learn first hand about this prestigious competition. Drinks and nibbles to follow. RSVP Sarah Booker sarah@wine-marlborough.co.nz 25 Marlborough Winegrowers Board Meeting 29 – 31 Vinexpo Asia Pacific 2012 – Hong Kong JUNE 19 NZW South Island Grape Day – Marlborough Convention Centre, Blenheim 29 Marlborough Winegrowers Board Meeting JULY 20 Markham’s Marlborough Young Viticulturist of the Year Competition 22 Marlborough Silver Secateurs Competition 27 Marlborough Winegrowers Board Meeting AUGUST 22 - 24 Romeo Bragato Conference – Blenheim – details at www.bragato.org.nz 31 Marlborough Winegrowers Board Meeting SEPTEMBER 4 – 6 Spiegleau International Wine Competition judging – Blenheim 28 Marlborough Winegrowers Board Meeting VINEYARD FOR LEASE: 22ha Sauvignon Blanc plus 30ha OCTOBER fully irrigated for further development and/or grazing. 15 – 17 Marlborough Wine Show judging - Blenheim Email for maps etc - zots@farmside.co.nz 26 Marlborough Winegrowers Board Meeting
CLASSIFIEDS
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News From Home and Away Wine Marlborough Scholarship Mary Richmond, a 24-year-old NMIT student was the recent recipient of the Wine Marlborough Viticulture Scholarship. Hailing from Hawkes Bay, Mary is no stranger to the world of wine, having grown up on a 7ha vineyard in the elevated limestone hills of Hastings. Growing high quality fruit for Trinity Hill Winery, her experience has held her in good stead. It also sparked an interest in the world of viticulture and oenology, that has seen her undertaking the twoyear Diploma in Viticulture and Wine Production here at NMIT. She intends heading to Lincoln University next year, to complete a Bachelor in Viticulture and Oenology. Into her second year of the Diploma, Mary will receive $1500 from Wine Marlborough to put towards her studies. Wine Marlborough’s GM Marcus Pickens says the scholarship is designed to help students with course fees and to provide an opportunity for the recipient to enhance their understanding of the local wine industry. Sparkling Sauvignon Gains Interest In a recent Harpers Wine and Spirits Trade Review article, the emergence of sparkling wines from areas outside of Champagne was discussed. What’s great news for us here in Marlborough, is the special mention given to Sparkling Sauvignon Blanc. This is what they wrote. “New Zealand has also turned its hand to sparkling production with great success, it grew by 3% by value in the UK offtrade. Asda’s sparkling buyer Lynsey Grace said. ‘New Zealand Sauvignon
Blancs combine in one product a number of key consumer trends – Sauvignon Blanc and the refreshing style of wine as well as sparkling; we are excited about launching some of these products later in 2012.’” Always nice to know we are being talked about in positive ways, overseas. Receiving Winepress Does every one in your organisation get to read this prestigious magazine, which is considered the authority on the local wine industry for the latest news, information and research? If you would like to receive additional copies please email kate@winemarlborough.co.nz with your details. For an 11 month subscription you only pay $77 + GST. If you receive multiple copies and don’t require them, please advise Kate also. Do you know any Marlborough Winegrower Member that doesn’t receive Winepress? Please advise them that Winepress is free to all members - all they have to do is provide a New Zealand Winegrower Membership number, via email to Kate. Regional Photos At Wine Marlborough we are currently updating our photo library. We are looking for shots that capture the magic of Marlborough as a wine growing region. Whether they be of vineyards, individual vines, people, wineries, if you have what you think is a magical photo that you would like to share, please let us know. You can email photos in jpeg format to Kate, (kate@wine-marlborough.co.nz) or
The Upper Wairau Valley, photo McKean Estate. myself, tessa.nicholson@me.com We look forward to viewing them and showing them to the rest of the world. Wine on Tap It is publicised as being “really good quality wine….and getting rid of the snobbery around wine.” The return of wine kegs has been introduced into Auckland, with plans for expansion over the next few months. According to Stuff, Byron Henry of Revolution Wine Company has just launched his wine kegs in the Britomart’s Mexico Tequila Bat and Restaurant. The kegs are stainless steel, which Henry says is as good at it gets. “Wine ages better in stainless steel anyway. There’s no difference in quality of flavour. It’s just a different format.” Initially he will be selling Pinot Noir and Sauvignon Blanc in kegs but is keen to introduce lesser known varieties in the future.
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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