Winepress - November 2011

WINEPRESS Issue No. 209 / November 2011

Latest MW

Heritage Centre Opens

Lifetime Achievement

Corks v Screwcaps

Photo: Jim Tannock

The Official Magazine of

www.wine-marlborough.co.nz

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In this issue...

Regulars

Features

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4 7

Editorial Tasman Crop Met Report

Marketing Matters

16 Generation Y-ine 27 Wine Happenings

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From Home and 28 News Away All correspondence including advertising / associate memberships / change of address to: Wine Marlborough PO Box 511, Blenheim 7240 T: 03 577 9299, F: 03 577 9298 E: admin@wine-marlborough.co.nz www.wine-marlborough.co.nz

Printed by: Blenheim Print Ltd. T: 03 578 1322 WINEPRESS is printed with vegetable oil based inks on elemental chlorine free paper which is sourced 100% from well managed forrests and manufactured under ISO 14001 Environmental Management Systems.

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MW Focuses on Marlborough Sauvignon Blanc Emma Jenkins is the 9th New Zealander to have earned the right to call herself a Master of Wine. As part of the process, she had to provide a 10,000 word dissertation. Emma’s subject was sub-regional Marlborough Sauvignon Blanc.

p6

Leafroll Virus 3 in Sauvignon Blanc Last issue we looked at the ways of combatting Leafroll Virus 3, which tends to affect red grape varieties more than white. This month though we look at research that shows the virus does impact on Sauvignon Blanc.

Marlborough Wine Weekend

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The third biennial Wine Weekend has been and gone, and once again the region excelled at promoting itself. We look back at some of the highlights.

Corks Versus Screwcaps Local wine writer Peter Morice believes there is no other issue that has galvanised the wine industry in New Zealand as much as the closure debate. He provides an insight into why he believes we shouldn’t write cork off entirely.

p11

The Official Magazine of Wine Marlborough

11/2011 WINEPRESS

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From the Editor

Wine Marlborough Free to all levy paying members Associate Members: $77 +GST Editor:

Being present at the official opening of the Brancott Estate Heritage Centre last month brought back to many of us, just how much Marlborough has changed in such a short time. As Fabian Partigliani, Pernod-Ricard New Zealand Managing Director pointed out – 35 yeas ago the view from the centre would have been of sheep, fruit trees and

Tessa Nicholson

large tracts of seed production. Now it’s vines.

16 Bank Street

Look out the other way, where there are no vineyards and you see gorse and broom.

Blenheim

The contrast is striking.

T: 021 709 571

One view shows the beauty of this relatively new industry – the other shows what

E: tessa.nicholson@me.com

would have been if someone like Frank Yukich hadn’t taken a punt on Marlborough.

If you wish to make contact with any member of the Wine Marlborough Board, the following are their email addresses.

within the community who bemoan the fact the landscape is covered in vines. But in

Dominic Pecchenino: nzyanks@xtra.co.nz

being the first of them. Where he led, others followed. Many of them fought what must

Anna Flowerday: ajflowerday@xtra.co.nz

growers. Without them, this industry may have begun and ended with Yukich’s punt.

Blair Gibbs: blair@spyvalley.co.nz

who along with wife Chris battled long and hard to gain the right to grow grapes in

James Jones: james@starborough.co.nz Ivan Sutherland: ivan@dogpoint.co.nz Ben Glover: ben@witherhills.co.nz Peter McLeod: peter.mcleod@pernod-ricard-nz.com Ruud Maasdam: ruud@staetelandt.co.nz

The wine industry hasn’t been without its detractors along the way. There are still some all reality would Blenheim or Marlborough in general be anything more than a blip on the map if the grapes hadn’t found a natural home here?

There have been many people who have helped forge this industry – Frank Yukich have seemed like insurmountable obstacles to achieve their goal of becoming grape One of those is Wine Marlborough’s Lifetime Achievement recipient – Phil Rose, Rapaura.

It is hard to imagine the Marlborough wine region without what is commonly called “The Golden Mile.” It is synonymous with quality wines throughout the world and was probably the first significant “sub-region’ to emerge here back in the 80s. For years it was the most expensive stretch of land and even now is considered one of the prime spots to grow grapes.

Other sub regions have emerged in the ensuing decades – but without the long, hard and sometimes bitter battle fought by the Roses, they may never have seen the march of vines across their landscape.

So to Phil and Chris – a huge thank you. It may have been 30 years ago now that you fought that battle – but without your determination, we all may be looking at a very different landscape and a very different Marlborough.

Clive Jones: cjones@nautilusestate.com Richard Rose: kvl@silkweb.net.nz Guy Lissaman: glissaman@xtra.co.nz

TESSA NICHOLSON tessa.nicholson@me.com Front cover photo: The new Brancott Estate Heritage Centre.

The Official Magazine of Wine Marlborough

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Met Report Table 1: Blenheim Weather Data – October 2011

October 2011

October 2011 compared to LTA

October LTA

Period of LTA

October 2010

GDD’s for month -Max/Min¹ GDD’s for month – Mean²

93.0 93.6

91% 85%

102.0 109.5

(1996-2010) (1996-2010)

78.4 89.0

Growing Degree Days Total Jul – Oct 11 – Max/Min Jul - Oct 11 – Mean

139.9 203.5

75% 86%

185.4 237.5

(1996-2010) (1996-2010)

177.4 216.4

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

17.6 8.2 12.9 12.9

-0.4°C -1.0°C +0.2°C -0.1°C

18.0 7.2 12.7³ 13.0³

(1932-1980) (1932-1980) (1932-2000) (1986-2010)

17.6 7.2 12.4

5 2.1

(1932-1980) (1986-2010)

1

Air Frosts (0.0°C) 0 fewer

0.8 0.1

(1932-1980) (1986-2010)

0

Sunshine hours 165.5 74% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2011 1951.2 99%

225 140.7 299.6 1962

(1935-2000) 1983 1969 (1935-2000)

Rainfall (mm) 85.4 155% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2011 544.2 99%

55 2.3 161.0 552.0

(1930-2000) 1961 2001 (1930-2000)

666.8

Grass Frosts (<= -1.0°C) 2

3 fewer equal

258.6 1909.0 24.0

Evapotranspiration – mm

86.6

87%

99.1

(1996-2010)

103.7

Avg. Daily Windrun (km)

201.6

65%

307.9

(1996-2010)

280.9

Mean soil temp – 10cm

12.4

+0.6°C

11.8

(1986-2010)

12.5

Mean soil temp – 30cm

13.5

Equal

13.5

(1986-2010)

13.8

¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures ³Mean temperature for two long-term average periods provided as a contrast Temperature October’s mean temperature of 12.9°C was 0.2°C warmer than the long term average (1932-2000), but 0.1°C cooler than the average over the past 25 years (1986-2010).

The average temperature from the 1st to the 28th October was 12.4°C. However, very warm temperatures on the last three days of the month pulled the average up to 12.9°C. The average temperature from 28th to 31st October, of 17.2°C, was more typical of the daily averages in December, January or February.

October mean temperatures were as follows: 1st - 7th 11.9°C 8th - 14th 11.7°C 15th -21st 12.2°C 22nd – 27th 13.8°C 28th – 31st 17.2°C

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It is interesting to note that the last year when the October mean temperature was well above average was 2001. The three years 2006-2008 were close to the October average, but the other seven years since 2001 were all below average.

Growing degree-days Figure 1 gives an indication of how the growing-degree days are shaping up for the start of the 2011/2012 season (heavy black line ceasing at the end of October), in comparison to the previous two seasons (09/10 and 10/11) and a very late season (04/05) and a very early season (05/06). The first point to note is that for all five seasons shown, the GDD lines are generally falling during October; a reflection of the cooler than average October temperatures in the past decade as mentioned earlier. Until

The Official Magazine of Wine Marlborough

the 27th October 2011 the black line for the current season was the lowest on the graph. In reality the GDD total from 1 September until 27 October 2011 is the lowest of any of the 16 years 19962011. The final few days of October 2011 pushed the GDD line up above the 2009/2010 line from two years ago.

The four previous seasons in Figure 1 also indicate contrasting temperatures during December, when the main period of flowering of grapes takes place in Marlborough. Cool or warm temperatures during December have a major influence on both the crop load per vine and also on the ultimate date of harvest.

Budburst of grapes in 2011 Budburst data from five Sauvignon blanc blocks in Marlborough, that have been monitored since 2005 indicate that budburst in 2011 is the latest of any of the seven seasons 2005-2011. This is not surprising, given that the growing-degree days for September and October 2011 have been the lowest on record since 1996.

Potential flowering date and bunch numbers per vine this season?

You may recall that last season, in early November 2010 (red line Figure 1), the GDD line had been falling from the start of October and it looked like Marlborough was in for a late flowering in 2010.

However, on the 12th November 2010 it was if a switch was flicked on and the average temperature from that point on, right through until the 7th January was much warmer than average. The result was that flowering was nowhere near as late as it initially appeared it would be and flowering took place during warm weather, resulting in well above average yields. Hopefully the warm weather in the last few days of October 2011 is indicative of things to come and the GDD line will follow a similar upwards trend as it did in 2010. Should Marlborough get cool weather during November and into December 2011, as was the case for the first half of November and again in early December 2009 (blue line Figure 1), then flowering could be very late this season.

Figure 1: Growing degree days for Blenheim: days ahead (+) or behind (-) average Growing Degree Day summation starting from 1 September

Early indications are that bunch numbers per vine this season are well above average. Most wine companies now conduct bunch counts during November and these should confirm how bunch numbers this season compare to previous seasons. Higher than average bunch numbers this season are expected, as temperatures over bunch initiation in December 2010 and January 2011 were well above average.

Should Marlborough experience warm temperatures over flowering in 2011, then the potential yield per vine in 2012 could be as high as it has ever been.

I say potential yield per vine, as many vineyards have reduced the actual yield that vines will carry this season through a reduction in the number of canes laid down from four per vine, to either three or two. This reduction in number of canes per vine should avoid having to undertake an enormous amount of bunch thinning in January 2012.

As part of the ongoing monitoring of grapevine phenology on the five monitored Sauvignon blanc grape blocks in Marlborough, yield is also monitored at harvest. Vines are being maintained with either 2 or 4-canes and the same number of nodes laid down from season to season. This allows us to monitor the vine phenology and yield of the vines in response to the seasonal climate, without the complication of yield manipulation.

This ongoing phenological monitoring is being paid for through a research grant

from the Marlborough Research Centre Trust.

Rainfall Rainfall totals have been up and down for October over the past few years; 2009 – 115.4 mm, 2010 - 24.0 mm, 2011 – 85.4 mm. October 2011 had 14 days on which rainfall was recorded. Total rainfall for January to October 2011 of 544.2 mm is 98.6% of the long-term average, in marked contrast to 666.8 mm recorded for January to October 2010.

Sunshine 165.5 hours sunshine in October 2011 (5.3 hours per day), or 74% of the longterm average, were in marked contrast to 258.6 hours in October 2010 (8.3 hours per day). October 2011 is now ranked 80th of the 82 years 1930-2011 for sunshine hours, i.e. only two years in that 82 year period have recorded less sunshine. October 2011 is the least sunny since 1983, which recorded the lowest ever total of 140.7 hours. What makes October’s very low sunshine total even more remarkable is that both August and September 2011 recorded the highest ever sunshine totals for those two months.

Wind October 2011 recorded far less windrun than any of the previous 15 years 1996-2010; (the time period for which the anemometer has been at 10m height). October 2011 recorded 201.6

km average daily wind-run whereas the October average is 307.9 km; i.e. only 65% of the average. Average wind speed during October 2011 was 8.4 km/hr, whereas the average is 12.8 km/hr.

October, November and December are traditionally the windiest months in Marlborough. Wind-run in October 2011 was even less than that normally experienced during the calmer winter months. One of the outcomes of a predicted return to La Nina conditions over the coming summer should be weaker westerly winds over New Zealand.

Soil Moisture With nearly all of the 85.4 mm rain falling in the first three weeks of October 2011, the soil moisture at a depth of 5-35 cm (topsoil) at the Grovetown Park met station remained high for most of the month and close to field capacity. At 21 October 2011 soil moisture was at 37.2% but with little rain in the final 10 days of the month it had fallen by 5% to 32.5% by the 31st; still high for the end of October.

In years when October has low rainfall and high wind-run it is not uncommon for moisture in the topsoil to fall fairly dramatically, e.g.in October 2010 soil moisture was 39.7% on the 1st but fell to 24.5% on the 31st.

Pastoral farmers will have been pleased with the regular rainfall in the first three weeks of October. The soil temperature also rose substantially in the last few days of the month which should have helped to boost pasture production.

Rob Agnew Plant & Food Research

The Met Report was brought to you by

NZ Owned & Operated

0800 855 255 | tasmancrop.co.nz

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Wine & Cuisine at Brancott

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The Official Magazine of Wine Marlborough

Marketing Matters The past month would have to be one of the busiest the Wine Marlborough office has ever experienced – with the Marlborough Wine and Cuisine at Brancott Vineyard and the biennial Marlborough Wine Weekend.

Both events were organised with one

intimate tasting and learning environment

experience the pairing of our wine with

single goal. To promote the wines of this

for guests. Many overseas visitors

stunning food. And they also got to learn

region to the rest of the world.

who attended commented on the unity

from the winemakers themselves about

Wine and Cuisine at Brancott Vineyard

that shone through. Having wineries

the on-going development of our industry.

was a mammoth task, aimed at the

working alongside each other, with no

It can be difficult to quantify the effect of

thousands of visitors in New Zealand for

separation, provided exactly what we at

such events. But realistically it only takes

the Rugby World Cup. The devastating

Wine Marlborough like to promote. And

one article in an international publication,

earthquake in Christchurch earlier this

that is an industry that works together for

or a new take for a domestic audience

year impacted heavily on our initial

the betterment of everyone. It was clearly

and thousands of individuals (not able

plans. The festival was to have coincided

visible to all attending.

to be present) have the chance to learn

with the movement of fans towards the

It wasn’t just about wine though– there

what we already know. Marlborough is a

host venues of the quarterfinal matches

was also an array of stunning food to

world-class producer, with far more under

and we planned to target those visitors

be consumed and the overwhelmingly

its belt than only Sauvignon Blanc.

travelling down from the North Island to

popular Chef’s tables. Many wineries took

Which is why, we at Wine Marlborough

Christchurch. 35,000 fans were expected

advantage of the intimate atmosphere

are extremely proud of helping organise

to be in Christchurch for these two

to promote how well Marlborough wines

both Wine and Cuisine and the Wine

games.

match a variety of food styles.

Weekend and are grateful for our two

While wineries and food outlets in

All in all, Wine and Cuisine was a major

different committee’s hard work and

Marlborough still got behind the event,

success and you can be sure those

dedication.

the lack of visitors in the South Island

that did attend would have left with a far

However we won’t be resting on our

meant numbers attending were down on

greater appreciation and will help spread

laurels – as now amongst all the non-

what we had hoped for.

the word once they leave our shores.

event work we regularly undertake, we

But that does not mean the festival was

The second event was the Marlborough

resume the hard work of planning for the

unsuccessful. In fact those that did attend

Wine Weekend, which attracted media,

Wine Festival to be held on February 11

were mightily impressed. As organisers

buyers, sommeliers, international judges

next year.

we had to scale down the event in terms

fresh from the Air New Zealand Wine

of layout at Brancott Vineyard, and that

Awards and wine industry personnel.

turned out to be a major bonus for those

Held during our Anniversary weekend,

who did attend.

close to 300 people discovered what lies

We had two massive marquees in an

behind our wines. They got to visit the

L shape, filled the outdoor space with

sub regions and learn about why each

tables and chairs and provided an

one is so different. They again got to

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11/2011 WINEPRESS

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The Official Magazine of Wine Marlborough

Marlborough the Focus for Latest Master of Wine TESSA NICHOLSON

Recently Emma Jenkins, based in Taupo, became New Zealand’s 9th Master of Wine. Marlborough Sauvignon Blanc played a small part in her success.

As part of the Master of Wine process, Emma had to produce a dissertation of at least 10,000 words. The topic was up to her, so long as it fitted within the realms of wine education.

What is so important for Marlborough, is Emma based her dissertation on Marlborough Sauvignon Blanc – in fact the title was; “Is there a case for subregional Marlborough Sauvignon Blanc?”

It is a subject dear to the hearts of many in this region and even Jancis Robinson is quoted as stating; “This strikes me as one of the more interesting topics.” The research undertaken by Emma along with the comments from interested parties around the world, may be of vital import in the years to come.

“In the course of tasting and reviewing wine, I had noticed an increasing number of wines coming out that had sub regional designations on them,” she said. “I thought that was interesting and wondered if people were starting to get to grips with terroir or was it a marketing thing?”

The end result of her research showed many in Marlborough are in fact pursuing the sub regional approach.

“Some of it is by default, because they are naturally sub regional because that is where their vineyards are. But the larger companies are very aware that there is interest. It appears to differentiate their wine. Instead of having just one Marlborough Sauvignon, all of

a sudden you have four or five to sell to people. That is useful from a practical level as well as an interest level for the gatekeepers. It gives them more of a story.

“I also found there is very clear research coming out of Marlborough that there are differences in the fruit profiles. Whether or not that always translated or was identifiable in the wines is not certain.

But people still have in their minds what they expect from wines from the Awatere versus the Southern Valleys.”

During interviews with key trade and media people in the UK, Australia, US and New Zealand, Emma found a strong level of interest in sub regional development.

“Even if they weren’t that interested in the concept, they still felt it was an important area for people to be pursuing and there was definitely leverage. But the caveat was that it had to stand up in the bottle.

There was no point in people doing this, if the quality and the differences weren’t able to be seen.”

Gatekeepers in one of our largest markets – the UK – expressed concern that there had been some devaluing of the brand in recent years. That may mean sub regionality is one way to re brand Marlborough Sauvignon Blanc at the higher end of the market.

“They tend to think the cheaper wines will be the generic, and consumers who are looking for something they are familiar with will move towards those. But at the top end there will be the wines that the real aficionados will look for and the sub regional story has a strong part to play there.”

Humbled by the assistance she received from the wine industry in Marlborough, Emma says she is hopeful of making the dissertation available to interested parties within the next few months.

The Official Magazine of Wine Marlborough

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Leafroll Virus 3 in Sauvignon Blanc TESSA NICHOLSON

It is generally accepted that Leafroll Virus 3 will impact heavily in red wine grape varieties. But as research funded by New Zealand Winegrowers in Marlborough has shown, Sauvignon Blanc reacts very differently.

Last month in Winepress we looked at the

not show symptoms like red grapes,”

significantly different and that was berry

impact of Leafroll Virus 3 in Marlborough

Dion said.

size. But contrary to what many may have

and how to mitigate its effect. The Leafroll

But is that a sensible conclusion? The

previously thought – it was the virus-

Virus Elimination Project is concentrating

research studied a block of Sauvignon

laden vines that produced the larger

on the red wine varieties, but research

Blanc vines that had the virus, and

berries, Dion said. That in spite of the fact

has also been looking at the potential

compared them against a neighbouring

the bunch numbers on both the virused

impact on Sauvignon Blanc.

block without.

and non-virus vines were fairly similar.

The original project was initiated by the

“In the first year we looked at the colour

“What we believe is happening is the

late Dr Rod Bonfiglioli back in 2006 as

of the leaves and yes there was a

virus is affecting flowering and fruit set

part of the Wine Research Committee

significant difference. You could place

because there were less berries in the

(WRC). Dion Mundy says we know

a meter on and the ones without virus

bunch. But the berries that were there

we have type 3 Leafroll virus here in

were greener. We looked at the berry

were consistently larger on the virus

Marlborough and the aim of the research

size, the bunch weight and the total

vines. So the vine is compensating for

was to find out what impact it had on

yield - because in red wines when you

having less berries by growing them

Sauvignon Blanc – the country’s most

have virus you can see a reduction in

larger. Which may have implications for

renowned and valuable export variety.

yields. We also looked at soluble solids,

the flavour of the wine, because larger

The difficulty with researching this virus in

because in red wines with the virus you

berries have a bigger pulp and smaller

Sauvignon Blanc, is it isn’t easily spotted.

have a reduction in sugar accumulation.

ratio to skin.”

While red varieties may show clear

Then we looked at pH and TA.”

There was no difference in brix

symptoms, white varieties often don’t

Because Dion also has an interest in

accumulation, maybe because the vines

express the same easily detected visual

nitrogen content, due to its affect on

were irrigated and had lots of canopy.

symptoms. (See photo)

flavour, he was keen to also compare the

“So they were able to produce the

“A survey of the wine industry showed

ammonia and amino acids which gives

sugars. Whereas typically when you

growers in Marlborough perceive the risk

the total YAN (Yeast Available Nitrogen).

read the papers on red wines, they are

of leafroll spread in Marlborough as low

During the three-year study, there was

un-irrigated vines in warm climates,

and that the impact will be low as it does

only one thing that stood out as being

where the vine probably comes under

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11/2011 WINEPRESS

The Official Magazine of Wine Marlborough

stress with the virus causing the leaves

virus, compared to the control.

interesting because the vine appears

to shut down. That means the sugar

“Which over two years meant the total

to be compensating for changes that

accumulation doesn’t occur.”

YAN was lower.”

are happening with the virus,” Dion

Further research being undertaken in

So overall the research undertaken

said. “From a commercial point of view,

Marlborough is now comparing virused

has shown some startling results when

yield and brix isn’t affected, so there is

Sauvignon Blanc vines with and without

comparing Sauvignon Blanc to red grape

not a big driver to make a commercial

irrigation, to see whether or not that will

varieties with the Leafroll Virus 3.

decision, unless the berry size or YAN

increase the impact on the fruit.

“Virus does have some subtle effects on

begins to impact on fruit quality.”

When it came to analysing YAN, Dion

Sauvignon Blanc, but what we didn’t see

What does have to be considered Dion

said the nitrogen content at the site

was a difference in total yield, because

said, is this research was only undertaken

was consistently lower, particularly the

the size of the berries on the virused

on Sauvignon Blanc. That does not mean

ammonia content within the fruit with the

vines were much larger. This is really

other white varieties like Chardonnay, Pinot Gris or Riesling will react to the virus in a similar fashion.

“Sauvignon Blanc does tend to be quite vigorous and does seem to have an ability to compensate for many of the things we do to it.”

Some of these vines have Leafroll Virus 3 – can you tell which ones? It is extremely difficult to pick up the virus in white grape varieties.

The Official Magazine of Wine Marlborough

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Celebrating the Past and the Future TESSA NICHOLSON

A small knoll overlooking a sea of vines is the home of Marlborough’s latest wine tourism venture – the Brancott Estate Heritage Centre. Opened last month by Prime Minister John Key, the venue is a stunning front piece for the local wine industry.

Flying in to Marlborough it is clearly

there back in 1976. Looking down on

apparent how large the wine industry

the hectares of vines which make up

is. Settled in between the ranges, vines

Brancott Vineyard, it is hard to imagine

stretch for as far as the eye can see.

how it looked less than 40 years ago.

Yet due to the fact the valley is so flat,

“When you look out on those vines now,

it is hard to get a perspective once you

try and imagine what it was like 35 years

land on the ground. There are less than

ago. Sheep farms, fruit trees, large

a handful of places where visitors can

acreages of small seed production,”

gain an appreciation of the sheer beauty

Fabian said at the opening. “The

of this region. And that is something the

conventional wisdom of the time was that

new Brancott Estate Heritage Centre

it was far too cold to grow grapes in the

has taken into account with its new

South Island. However we dared to differ

multi million dollar facility. Built onto the

and went ahead and planted this special

ridge that looks down on the famous

vineyard in what was a monumental move

Brancott Vineyard, there is nothing to

to define the New Zealand wine industry.”

impair the view, which on a sunny day

He described the site as “special.”

encompasses the North Island.

Especially given it defines first-hand the

For the company, the Centre is its jewel in

humble beginnings of Marlborough’s wine

the crown. Fabian Partigliani, MD Pernod

industry.

Ricard NZ, was first shown the site on

For many years now, the hill overlooking

one of his early visits to Marlborough.

Brancott Vineyard has been referred to

“The team brought me out to the hill and

as Rob’s Knob, following an auspicious

said; ‘Wouldn’t this be a wonderful place

occasion on site with the then Prime

to do something special?’”

Minister Rob Muldoon, back in the 80s.

What makes it even more special for

Fabian Partigliani, PM John Key and

That name has well and truly been

the company, is the history that stands

Gerry Gregg with the time capsule

buried, beneath the foundations of the

behind the site. It was the birthplace of

that has been buried at the front of the

new Heritage Centre. The architects went

Marlborough Sauvignon Blanc, planted

building.

to great lengths not to disturb the skyline

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with the new building. Tonnes of dirt were

very best of what not only Marlborough

difficult time for winemakers, but they

removed from the top of the hill, to allow

as a region has to offer, but also New

went from being in an environment

the low roofed building to blend in with its

Zealand.”

where they were totally protected but

surroundings. From a distance, it appears

Prime Minister John Key reiterated the

actually produced wine that was great

to sit within the ridgeline, not on it. Narrow

importance of wine to New Zealand’s

for stripping paint, but not much good

in width, there is nothing ostentatious,

economy.

for anything else. When the government

apart from the stunning view. An entire

“Wine is critically important and long term

opened it up and New Zealanders had

glass frontage ensures nothing blocks

the outlook is extremely strong for the

to compete, there were only two options.

that view. Even the landscaping has been

wine industry. The power of that industry

That was to wither and die, which would

kept to a bare minimum. The natural

is not just that we can sell the product,

have been substantially cheaper, or

grass has been left (actually the grass

but that every day you put a bottle of New

compete. Ultimately not only has New

removed from the building site has been

Zealand wine on a table of someone who

Zealand competed, but on a world stage

replaced to ensure a natural look.) And

lives outside of New Zealand, you give

it is winning.”

the steep driveway up to the site remains

them a reason to come down here and

Coinciding with the official opening,

gravel, not tar seal. Shuttle buses convey

learn about the story of that wine, in situ

a time capsule was buried in front of

visitors to and from the bottom of the

in New Zealand. That is a very powerful

the building. Among a variety of items,

hill, with those feeling like building up a

combination.”

it contained a copy of the letter from

hunger more than welcome to walk up.

Acknowledging the importance of the

University of California Davis reaffirming

The building is a clear indication Fabian

wine industry in terms of promotion and

Frank Yukich’s intuition that what is

says, of the importance of this region to

tourism, Mr Key also said the steps

known now as Brancott Vineyard had the

Pernod Ricard.

forward in the past 35 years have been

ability to grow world-class wines. Photos

“This is a bold statement of our

enormous.

of the original vineyard and copies of

commitment to the future of the New

“Some time ago the government took

the newspaper of the day were also

Zealand wine industry. The Brancott

the bold step of deregulating the wine

included.

Estate Heritage Centre epitomises the

industry in New Zealand. It was a very

Nothing impedes the view, with the exception of low cloud. On a fine day the North Island is clearly visible.

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The Official Magazine of Wine Marlborough

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Sarah Hession - Matua Valley

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Generation Y-ine

BY TESSA NICHOLSON

Sarah Hession Despite no family background in the wine industry, Australian born Sarah Hession and her older brother both ended up graduating from University of Adelaide with viticultural degrees. So how did two Melbourne based teenagers decide on careers in the wine industry?

Good question says Sarah – Matua Valley Wines Marlborough based National Grower Relations Manager.

“Actually I wanted to be a zoologist, not a viticulturist. I did the first year of my science degree and then discovered there really weren’t any zoologist jobs – at least not the sort that I had imagined.

So as my brother was already doing a viticulture degree in Adelaide and he made it sound so exciting, I decided that maybe I would do the same thing.”

Her parents had a passion for good wines and as far back as Sarah can remember, family holidays involved visiting some of the great Australian wine regions.

North Eastern Victoria was a particular area of interest, with wine communities such as Rutherglen and Bright becoming holiday spots often visited. There was also the opportunity to learn about the finished product through her parents, with the young Hessions getting tasting experience from a young age.

Sarah’s brother finished his degree, just as Sarah began hers and often joked that he would be able to employ her in future years and get paid to boss her around.

“Probably just as well that never happened. It was all part of our sibling rivalry.”

The Adelaide course, spread over four years gives all the students the chance to experience both sides of the wine industry – viticulture and winemaking.

Sarah had no idea which one she was likely to follow, despite the fact the majority were opting for the winemaking.

Seventy students began the course with the end goal decision having to be made prior to year three. Of those 70, only 10, Sarah included, decided on viticulture.

There was one defining moment she says that helped cement her choice.

“It was not until I went to work in a winery that I thought, maybe this isn’t for me. I was getting work experience at this tiny family owned winery and my first job was to clean the tartrates off the inside of the tank. So I climbed in and then suddenly thought to myself, ‘How am I going to get back out?’ The owner’s son told me not to worry, he would lift me out when I had finished. I knew there was no way he was going to be able to lift me, he was tiny. I thought I was going to be stuck in this tank for god knows how long. It was pretty terrible.”

So a claustrophobic moment confirmed to her, being outdoors, looking after the vines was a better career option.

“It was my very first experience in a winery and I have since joked to him that he ruined my potential career as a winemaker.”

The experience didn’t put her off returning to the winery for part time work, although she drew the line at ever climbing inside a tank to clean it. Instead she gained some vital skills.

“There is a lot of mundane work within a vineyard. I spent lots of winters pruning and summers vine training at their place.

But that is how you learn. You can’t learn that sort of stuff in a classroom.”

Despite the decision to turn to viticulture, Sarah’s first job after graduating was to do a vintage at Vavasour here in Marlborough.

“I came over to New Zealand with a friend from Uni. She did a vintage in Central Otago and I did one at Vavasour.

It was a small vintage, (due to frost) but they were very quality focused. It was the first time I had ever done anything with cool climate, which was interesting.

But I have always loved Marlborough Sauvignon Blanc, so it was great to be actually working with it.”

With a job in the lab, she was also involved in sampling and tasting the fruit prior to harvest.

“During the tasting of fruit, I was amazed at how similar the wine is to how the grapes taste. Which is a bit different to Chardonnay or Pinot Gris. With Pinot Gris it is often a bit bland on the vine, but when it goes through fermentation and into the wine there is a completely different flavour.”

After a vintage in Marlborough, it was off to Central Otago for a winter of pruning.

And the best way of describing that period of her life is “character building.”

“We were so unprepared for how cold it was. We were in this big valley which only got four hours of sunlight a day. For the rest of the day we were absolutely frozen, pruning with snow around our feet.”

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After a few months of that, Sarah decided Australia’s warmth was looking pretty attractive. So she headed back across the Tasman to a job with the Department of Primary Industries in Mildura.

“It was from one extreme to the other as I thought Mildura was the hottest place on earth.”

The job was one that helped set her up for her future career.

“It was teaching grape growers about different research trials. Showing them the practical sides of it. It was really good, as I was working with growers from Mildura, Robinvale and Swan Hill, which is part of the bulk production area of the Australian wine industry. We had a group of different researchers who were talking about what grower’s priorities were. Water efficiency and wine quality was a big one, so we had to teach them about soil moisture monitoring, different pruning levels and how it affects quality. Then we had to go out to the growers’ vineyards and set up trials and arrange workshops which were very much hands on.”

The knowledge gained from the 14 months she was in the job stood her in good stead, when her brother informed her there was a job going in New Zealand for a Technical Viticulturist.

“I always wanted to come back to New Zealand, particularly to Marlborough. It’s a great industry over here and it’s also a bit younger than the Australian wine industry.”

Things were slightly different back then, given it was 2006, a couple of years before the over-supply. Sarah says the company couldn’t get enough Sauvignon Blanc or Pinot Noir, which meant as a company viticulturist, she was “everyone’s best friend.”

How things have changed though and she describes the current situation for some growers as “heart-breaking.”

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“2008 was the turning point for everyone.

We always struggled to find enough Sauvignon Blanc in those early days.

Now I get phone calls every day from someone who has Sauvignon Blanc and is looking to sell it. It’s definitely changed.

There are some really sad stories around, some people are struggling.

“But that’s agriculture. Everything comes in cycles and I think what this has done is separate the guys who were looking for an investment opportunity from those who are farmers. The farmers really understand that every production is cyclic.”

Matua has 60 contract growers spread throughout the country. The majority are here in Marlborough, but Sarah is also working with growers in Central Otago, Hawkes Bay, Gisborne and Martinborough. Those growers are a diverse bunch and provide one of the highlights of the job for her.

“There are so many personalities and it’s a great job when you get to work with so many different people. It certainly isn’t the sort of job where you are stuck behind a desk for eight hours a day and I love that.”

Given the difference between warm and cool climate grape growing she finds her current role far more hands on than it would be in Australia.

“It is much more high maintenance over here. There are different priorities, such as the disease pressure. Over here it is much higher. Obviously in Australia, water is such a big issue. That’s what we used to talk about all the time, water and the increasing salt levels in the soils which were affecting wine quality.

“Canopy management is so much harder here, wire lifting, leaf plucking. That is a big part of what we do, whereas in Australia they are doing the opposite.”

The lessons she has learnt in New

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Zealand have been put to good use with her Australian counterparts this year.

“Obviously Australia had a lot of rainfall at vintage time and after a 10 year drought, they suddenly had problems with botrytis.

A lot of regions had never seen it before.

It’s not in their spray programme because it’s never been an issue. So I have been talking with the teams over there about what we do in New Zealand to protect ourselves. We are a lot more advanced in our spray programmes and canopy management because we have to be.”

Despite being our closest neighbour, Sarah says there are some major differences in the way the wine industry is perceived, from a working point of view.

“Compared to Australia, New Zealand is more youthful. And I think that is why a lot of Australians have come over here, there are more job opportunities. There also seems to be a more united front in winemaking and viticulture. “People will actually talk to each other a lot about what they are doing. There is a great sharing of information, whereas in Australia it can be quite private and competitive. Maybe that is because times are tough.”

Having held the role for six years, Sarah is pretty ensconced into the Marlborough way of life. She is part of a company that is steadily expanding, having grown significantly in the last two years.

She gets to travel to all the major wine growing regions and works closely with the individual growers. She can cross the ditch easily to watch her favourite sport AFL and visit family and friends. And she is doing something that she loves – helping to produce some of the world’s best wines.

Lifetime Achievement Award TESSA NICHOLSON

Think back to 1978. Robert Muldoon in his heyday. Carless days, petrol prices going through the roof and a few isolated plantings of grapes in Marlborough. And it may have stayed that way – grape wise I mean, if one couple hadn’t taken a major stand.

The Lifetime Achievement Award, was

manage to grow well in those conditions.

“There was an ignorance of the fact

presented at the recent Marlborough

Montana were planting out on the other

that this could be the next big thing in

Wine Weekend to Phil Rose of Wairau

side of the Wairau Valley – and they

Marlborough. And there were concerns

River, in appreciation for how he changed

were quite keen to take the Roses on as

that grape growing would impact on

the face of the local wine industry back in

contract growers. So plans were set in

other farming methods of that time.”

the 70s.

motion.

The Roses applied to the Council for

Phil along with wife Chris played a

What Phil had not counted on was the

permission and attracted 56 objections

vital role in opening up one of the most

local reaction to his decision.

and not one single supporter.

famous sub regions of this province –

In the early 70s Central Government had

There were a number of reasons for

Rapaura.

decreed that all local authorities had to

the opposition. Some locals felt it was

Phil had returned to Marlborough in the

produce a District Scheme Plan, which

immoral to support anything that could be

early 70s after spending a number of

had to be open to public scrutiny. The

turned into alcohol. Forestry owners were

years travelling overseas. With Chris he

Marlborough County Council (which was

concerned they would no longer be able

had a 250 acre property in Giffords Rd

the administrator of rural regions outside

to use hormonal sprays if grapes were

that was producing lucerne for the local

the Blenheim Borough) had produced

in proximity and that would endanger

Lucerne Meal factory. However within two

their plan. And quite frankly – there was

their livelihoods. And other local farmers

years of taking over the property, they

absolutely no leeway for farmers wishing

also vehemently opposed the idea of

faced a major economic blowout, due to

to convert their land into vineyard.

grapes – again believing they wouldn’t

the world oil shock that saw fuel prices

Hard as it is to imagine today, the

be able to farm the way they had for

rise to unbelievable highs. The couple

Council back then came up with a

decades. It was fait accompli in terms

had to re think their farming strategy,

District Scheme that prohibited grape

of the opposition. The Council turned

when the price hikes saw the local

growing north of Old Renwick Rd. Which

the application down. Phil and Chris

Lucerne Meal Factory close its doors.

meant Phil couldn’t plant any grapes in

appealed that decision.

The Gifford’s Rd property wasn’t really

Giffords Rd, unless he gained special

It took 18 months before the appeal was

good for much else, as it didn’t hold

dispensation from the Council.

heard by an independent tribunal and

water, it wasn’t fertile and the soils were

In an interview a few years ago, Phil told

in that time the couple had to endure

sandy and gravelly.

Winepress, that it was probably due to

hearing about clandestine meetings

Phil thought that maybe grapes would

the fear of the unknown.

of their neighbours still opposing their

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to convince him he should be present at the Wine Weekend Gourmet Feast, to enjoy the incredible food and wine match.

He literally had no idea of what was in store for him.

Wine Wine Marlborough’s Chair Dominic Pecchenino announced who the award was going to – there was a tumultuous response from the audience – again something that rather overwhelmed Phil.

Upon receiving the right to grow grapes in Rapaura. The

their Cellar Door, which is currently

entire event turned neighbour against

undergoing major expansion.

neighbour and was pretty unpleasant

A state of the art winery was built in 2002

for Chris and Phil. But finally in February

is capable of handling 3000 tonnes of

1979, the Tribunal delivered a unanimous

fruit. Wairau River Wines are exported

decision – the Roses could grow grapes

throughout the world and all five of

in the Rapaura area.

the Rose children are involved in the

Eight hectares of Muller Thurgau were

company in some way or another.

planted that year, all contracted to

As stated in Winepress a few years back

Montana. Another 8ha was planted in

- “Some battles are meant to be fought

1980, this time it was Palamino, with a

and some are definitely meant to be won.

further 8 ha of Muller Thurgau in 1981.

Phil Rose’s battle was one of those.”

While none of those early varieties

For Phil himself, the award was a huge

remain, the Roses have not stood still.

surprise. A few weeks prior to the Wine

Originally as growers for Montana, they

Weekend, he believed he was heading

branched out and planted Chardonnay

off to Asia. The fact his travel plans

for Penfolds (NZ), although these were

were changed surreptitiously didn’t

pulled out in 1986 during the vine

register. Instead it allowed him to attend

pull. They were quickly replaced with

a school reunion in Christchurch on the

Sauvignon Blanc. These days the Roses

weekend of the event. To say his family

own 200 ha of grapes, spread over three

were getting a little concerned about

vineyards.

whether or not he would even be in

In 1991 they established their own

town to receive the honour, is putting it

label, Wairau River and in 1992 opened

mildly. But somehow they all managed

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Fran Maguire handmade trophy, Phil had this to say; “I can’t help thinking, this is somewhat of a set up.”

However he admitted it was a wonderful honour to receive the award.

“We did work hard in those days and I look back often at the industry and see how it has advanced from that very formative time in the 70s. I rather suspect had we not achieved what we did in those few years it might be a little bit different now. But thank you very much anyway!”

Previous recipients of the Wine Marlborough Lifetime Achievement Award have been Gerry Gregg from Pernod Ricard and Ross Lawson from Lawson’s Dry Hills.

Marlborough Wine Weekend Anniversary weekend in Marlborough was a time of celebration for the industry. Up to 300 people from around the country and overseas attended the 3rd biennial Wine Weekend, with a unanimous response that it showcased this region superbly.

Guests represented trade, distributors, sommeliers, restaurateurs, and a few wine lovers. The aim was to promote the diversity of this region and showcase not only award winning Sauvignon Blanc, but also the array of other varieties emerging from the region.

The weekend began with a bubbly brunch in the grounds of Timara Lodge, where a plethora of sparkling wines were on display for tasting. From there the guests were transported to a variety of different wineries to undertake a Pinot Noir blending session, assisted by local winemakers.

In general this was one of the highlights for most guests. Why? Because none of them had ever envisaged how hard it was to create the perfect wine, with length, fruit, tannin and flavour. Experiencing that difficulty first hand gave everyone involved a massive appreciation of the job of the winemaker.

From there it was to a wine and white wine cheese master class. Six wines matched with six cheeses from Whitestone and Sherrington Grange. The twilight Garden Party at Timara Lodge completed the day and guests were able to try hundreds of different wines alongside gourmet food prepared by Maree Connolly.

Timara Lodge was the venue for a number of events during the weekend, including the opening champagne brunch.

Saturday saw the large group divided into two. They each got to attend the Pinot Noir experience held at Auntsfield, where dozens of different Pinots from all three sub regions were available for tasting. The other the Sauvignon Blanc Experience gave guests the opportunity to try not only the most recent offerings, but also some older wines that more than impressed. One guest told me he had been “blown away” with the older wines.

He said he was gutted to think he had literally thrown out some Marlborough Sauvignons because he thought they would be too old. The tasting of some from 1999 and 2000 proved he had made a terrible mistake.

A long lunch featuring aromatics at Clos

Henri provided an opportunity to try the other world class varieties from this region.

The finale was the Gourmet Feast where Auckland’s Clooney Restaurant chef, Des Harris created a five-course degustation meal served with older Marlborough library wines.

The response from all attending was extremely positive. Not only because the event was world-class, but also for the knowledge that was gained. There were many leaving the dinner on the Saturday night claiming they had just enjoyed one of the best weekend’s ever, and all were singing the praises of the wines and the stories emanating out of Marlborough.

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TDN, a Key Aroma Component of New Zealand Riesling Wine Lincoln University researchers have been working on measuring the important aroma compounds in Riesling, concentrating in particular on TDN (or 1,1,6-trimethyl-1,2-dihydronaphthalene to give it its full chemical name).

This compound is generally absent in grapes and young wines but develops during the ageing of wine, and is generally more prominent in Rieslings from southern hemisphere wineproducing regions than in wines from cooler European countries. The aim of the Lincoln research is to discover if there is any correlation between TDN levels and consumer preferences.

TDN in small doses is not particularly distinguishable in Riesling and according to Dr Roland Harrison, the Director of the Centre for Viticulture and Oenology at Lincoln University, it can add to the overall bouquet of the wine. However if it is present in high doses, it becomes very apparent in the form of a distinct kerosene- or petrol-like aroma. He says while some people may find this attractive, there are many more who will consider such aromas an indication that the wine has passed it best by date.

“As part of our studies Dr. Carolyn Ross from Washington State University has carried out experiments to measure the concentration at which TDN can be detected by people,” Roland said. “She intends to repeat the experiment back in the States to see if there any differences between New Zealand and American wine consumers.”

A visiting PhD student from Mendel University in the Czech Republic, Ms

Khafizova Asiya, also tested TDN levels in 19 Rieslings from all over New Zealand and from varying vintages (see Figure 1).

It is clear that higher levels were found in older wine which is consistent with other work.

However, for Marlborough which was the most represented region in the study “TDN concentrations seemed to differ within and between years,” a report on the research findings stated. “It also seemed that TDN concentration in wines produced in the Marlborough region was generally higher than from other regions,

although more results would be needed to confirm this observation.”

How this can be monitored or prevented is still to be determined and further research is being undertaken. “TDN is only one component in an aroma spectrum that is recognisable in Riesling wine. Further work is required to determine the influence of other aroma compounds on the perception of the kerosene/petrol not associated with TDN, as well as the factors that modulate its concentration in wine.”

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Cork Versus Screw Cap Debate

BY PETER MORICE

Little in the wine business apart from the current economic malaise has energised industry players as much as the closure debate. Screw Cap v Cork just a mention of this will bring a roll of the eyes or a passionate defense of either method of sealing wine.

Any chance for a reasoned debate was lost in the drive to switch to screw caps and the age old cry of ‘you are either with us or against us’ became the mantra.

This article is a belated attempt to rebalance the debate.

The major reason for the switch to Screw Caps was that cork was blamed for ruining wines through the presence of cork taint or trichloroanisole (TCA). But were corks the sole culprit?

Other sources of TCA Barrel Staves Corks are not the only source of TCA. It has been discovered that it is also present in oak staves used in cooperage which in turn contaminates the wine.

At the time of writing the precise origin of TCA contamination is unknown, although one hypothesis is that the intervention of a highly-specific enzyme system (chloroperoxidase) may be responsible.

The insidiousness of the problem is compounded by the fact that it is extremely localised and unpredictable i.e., it may appear in some staves but not in others.

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Winery Environment In February 2004 gas chromatography identified a substance 2,4,6, Tribromoanisole (TBA) that gave off a musty odour similar to TCA (Journal of Agricultural and Food Chemistry). Whilst TBA doesn’t contain significant quantities of TCA the effect on wine aroma was the same even at very low quantities e.g. 4ng L-1. TBA is caused by 0-methylation of it’s precursor Tribromophenol and generally comes from sources in the winery environment. These include treated timber, older structural components or from used wooden containers. In some cases the removal of the above didn’t help because residual pollution had by then been absorbed by the walls which could make the area unsuitable for storage of wine barrels, plastics and corks.

Environmental Concerns There are also strong environmental reasons supporting the use of cork. The world wildlife fund has reported that up to three quarters of the Mediterranean cork forests could be lost within ten years. It’s

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reported that these forests support over one hundred different species within as little as 0.1 hectare. The forest is also home to rare species such as the Iberian Lynx, black storks, barbery deer and the imperial Iberian eagle. On the face of it cork is one of the most renewable and sustainable products in the world.

The bark is harvested every nine years, the tree is left standing and each tree supplies enough cork to seal 4000 bottles and this industry also underpins the way of life of many people. Moreover in these carbon conscious days it’s timely to consider that the production of aluminum caps creates 10.6kg of CO2 per tonne compared with 2.5kg for cork. Cork is also bio-degradable and the forests are second only to the Amazonian rainforest in terms of bio-diversity.

Cork Industry Response As predicted the cork industry wasn’t going to take the screw cap onslaught lying down. Significant efforts have been made to improve cork production hygiene. From harvesting to packaging, new harvesting methods, improved

washing systems, controlled steam distillation and the use of ozone have all been employed in the fight back.

All these developments have reaped rewards for cork industry sales with a seven percent increase in 2010 followed by a twelve percent increase in the first quarter of 2011.

Second Thoughts by Wine Producers Despite random oxidation and the risks of cork taint, Te Mata Estates prefer to use corks for sealing their top reds - Coleraine, Awatea and Bullnose. The press release goes on to say that the corks are tested three times – once in Portugal, on arrival in New Zealand and in the winery laboratory and that the quality has never been better. Te Mata are happy to use screw caps for their Woodthorpe range but are yet to be convinced that screw caps are ideal for the long term.

Tasmanian wine company Domaine A also make a case for the retention of corks and they cite many of the arguments already canvassed. In their defense of corks they admit that wine still ages under screw cap but it does so more slowly than under cork and therefore will take longer to reach their

peak. Screw caps are not perfect. The closure can be easily damaged and then leak. It is also the writers experience that the whole capsule can come off in the process of opening.

The Domaine A article goes on to say that there can be excess sulphur in screw cap wines which result in reductive fruit characters making the wine smell ‘eggy

or rubbery’. Anecdotally, the presence of excessive sulphur can have a dilatory effect on consumers enjoyment. This is particularly marked when sulphur allergies come into play. This is one such drinkers experience; “Having opened a 2005 Riesling in 2011 we discovered that it had virtually none of the characteristics we expected and tasted like a fresh and fruity new wine.

Disappointed, we drank it anyway. The result was three days of illness because

we thought that all traces of sulphur would have gone. As a result we’re now on the look out for wines under cork. The worrying thing is that in the quest to eliminate cork taint they have forgotten the most important thing that wine represents which is the enjoyment of different wines and vintages and how they have aged over the years” So what can we conclude from all this? That maybe the baby went out with the bath water when the screw cap initiative began. That perhaps there is some room for refinement when selecting a closure for a certain wine.

Finally, in the interests of mature debate maybe we should be a little less strident in our dismissal of the merits of one closure over another.

References: Journal of Agriculture and Food chemistry. Vol 52 number 5 pp1255/1262 http://www.temata.co.nz/index.php http://www.domaine-a.com.au http://www.corkfacts.com

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Viticulture Apprenticeship Not all apprenticeships in Marlborough have to do with the trades. Local wine companies are also offering young people the chance to learn on the job and gain skills that will set them up for the future.

Jamie Scoon is one case in point.

harvest; so already he has seen a

The 19-year-old had completed a

large portion of the vineyard cycle.

building course through NMIT but

“I’ve learnt about the spraying,

couldn’t find employment once it

pruning, processing and am now

was completed. After two months

looking forward to the summer

of no work, he was looking at

months.”

having to survive on the benefit,

And given he wants to travel in the

when it was suggested to him that

next few years, he says the skills

he might like to have a look at

he has gained and the courses he

working in the wine industry.

has attended should help him if

Through the Wine Marlborough

he ever wants to work in any other

Seasonal Labour Office, a meeting

grape growing region in the world.

was arranged with Brancott

“Even if I am not fully qualified,

Vineyard’s manager, John Argyle,

I will have experience at doing

who hired him on the spot. Initially

certain things. That could be great

he was employed as a causal but

if I want to go to Italy or France.

after a few weeks he was taken on

Even the littlest things, you can

in a permanent role, with training

place on your CV – say you have

assistance coming through Hort

done it. It all helps, especially now

ITO. Like many his age, Jamie believed working in a vineyard was unlikely to provide him with a long-term career. Now after eight months, he says nothing could be further from the truth.

“Everyone thinks there is no future in this sort of job. But I am actually doing an apprenticeship, I am learning on the job.

I have done courses and will come out of this with qualifications that I didn’t expect to get.”

While he needs to study outside of work, he says the majority of the training is happening in the field. The youngest of

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all the permanent workers at Brancott Vineyard, he says he has learnt so much form the older staff members.

“It’s really good to work with people who go out of their way to teach you. Even if you make a mistake, they are keen to show you how to do it properly.”

Never wanting to go to University or undertake further studies, Jamie says the outdoor lifestyle suits him perfectly.

“I would hate having to be in an office. I am just enjoying being outside every day.

And this is a good company to work with as the opportunities are great.”

His eight-month stint began just prior to

The Official Magazine of Wine Marlborough

when it’s so hard to get a job.”

Wine Marlborough’s Labour Coordinator Claire Wilson says with so many young people looking for work, it is a great opportunity for companies to provide apprenticeships.

“Any employer can contact me to discuss options and I can also arrange Hort ITO to visit and discuss training options. It can either be viticulture or a combination of vit and winery, and these can be covered at minimal cost.”

Claire can be contacted on 577 8440, 021 577 8440 or email; claire@winemarlborough.co.nz

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

NOVEMBER 6 – 10

The 6th International Specialised Conference on Sustainable Viticulture; Winery Waste and Ecologic Impacts Management – Convention Centre – Blenheim

9 – 11

International Aromatic Wine Competition (Canterbury A&P Show) – Christchurch

11

Grapevine Trunk Disease Seminar – 9am – Marlborough Convention Centre

12

Air New Zealand Wine Awards dinner – Langham Hotel – Auckland

25

Wine Marlborough AGM – Marlborough Research Centre Theatre - 4pm

DECEMBER 3

Drylands Wine Industry Tennis Tournament – Rapaura Tennis Courts. Entries from Drylands

3

New World Wine and Food Festival 2011 - Christchurch

JANUARY 3

Vino and Victuals – Cromwell Wine and Food Festival – Cromwell, Central Otago

20

Royal Easter Show Wine Awards – Closing date for entries

26 – 28

Central Otago Pinot Noir Celebration 2012

31-Feb 4 International Cool Climate Symposium – Hobart, Tasmania. Registrations at www.winetasmania.com. au/iccs FEBRUARY 4

Blues, Brews and BBQs – Blenheim

11

Marlborough Wine Festival – Brancott Estate Vineyard.

MARCH 10

The Dog Point/Logan Brown Classic Kiwi Picnic Dog Point Vineyard.

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News From Home and Away Accolades Great success for Marlborough and New Zealand overall at the recent 2011 International Wine and Spirits Competition.

The country took a total of 18 Gold Medals, 15 of which were Best in Class.

The average country total of golds was just 5, and given the size of New Zealand’s production, the result is pretty impressive.

Marlborough wines to take out Gold were; ASDA Extra Special New Zealand Sauvignon Blanc 2010 - Best in Class Mud House Marlborough Sauvignon Blanc 2011 – Best in Class Delegat’s Reserve Marlborough Sauvignon Blanc 2011 – Best in Class Jackson Estate Vintage Widow Pinot Noir 2009 – Best in Class Marisco Vineyards The Kings Favour Sauvignon Blanc 2010 – Best in Class Soho Havana Pinot Noir 2010 – Best in Class Toi Toi Marlborough Riesling 2010 – Best in Class Two Rivers of Marlborough Convergence Sauvignon Blanc 2011 Young Meg Marlborough Sauvignon Blanc 2011 Hunters Marlborough 2009 Riesling took out the Best Riesling from New Zealand at the Canberra International Riesling Challenge.

Whitehaven Gewüztraminer 2010 won Supreme Wine in Show Trophy at the 2011 International Aromatic Wine Competition.

Anyone for Tennis This is the chance to dust off the racquet and don the whites and prepare to do battle for your company. All in the name of good fun, it’s the Drylands Rapaura Wine Industry Tennis Tournament. You

require four players to make up a team.

Anyone who has an association with the wine industry, whether that be in the field or the winery, can enter. All the games are for doubles with the winner of each game being the first to reach six, or the leading team after 30 minutes. Sponsored

by Drylands Winery there are some great prizes up for grabs. Entry forms are available from Drylands or you can ring organizer Ian Gifford on 570 5702.

The tournament is being held on December 3 at the Rapaura Tennis Courts.

Wine Festival Tickets are on sale for the Marlborough Wine Festival, to be held next February 11. While there was some disappointment that Dragon had to pull out of the entertainment line-up, the news Hello Sailor will take their place is great. The iconic festival will once again take place at Brancott Vineyard, with hundreds of local wines and dozens of food stalls. Tickets would make a great Christmas present.

Even More Can Now Be Recovered Agrecovery Rural Recycling has extended their recovery programmes to include on-farm collection for plastic and steel drums sized from 61 – 1000 litres. The programme which will be free for drums from participating brand owners, has been introduced due to demand from growers and farmers who use the existing Agrecovery Container programme. An initial seven manufacturers have stepped in to support the drum programme and Duncan Scotland from Agrecovery expects this number to increase.

“We have 53 companies supporting the Container programme which caters for containers from 1 – 60 litres and about half of these also sell product in large drums.”

He says there is a strong buy in from manufacturers which shows there is an appetite in the primary sector to support international best practice product stewardship programmes like Agrecovery.

Brits and Wine Myths In recent research it has emerged that the British while loving wine, are also pretty confused about some of the finer points.

For example 65% of those questioned believed Chablis is made up of different grapes to Chardonnay. 54% of people thought the fruit used to describe a wine, actually went into making it. (Imagine the confusion they must have with tomato stalk descriptors with Marlborough Sauvignon Blanc.) And I loved this one. Bordeaux, Chablis, Champagne, Sherry and Port are all grape varieties. Well 32% of those questioned thought so anyway.

Half Bottles An English company Halfwines.com have established a new market for themselves by selling wine only in half bottles. Kevin Dilton-Hill, the founder of Halfwine said consumers will be able to afford quality half bottles every night if they want, without having to worry about finishing a bottle off, or leaving the leftovers to go off.

“Cost wise it is rare to find a quality bottle of wine under £10 but decent half bottles start around £6, which is less than the price of an average glass of wine in a wine bar or pub.”

The company is looking to buy from family owned, organic winemakers who make wines that are typical of the varietal from that part of the world. I wonder how long it will be before some enterprising Marlborough producer adds their product to the list.

Disclaimer: The views and articles that are expressed and appear in Winepress are those entirely those of contributors and in no way reflect the policy of the Marlborough Winegrowers. Any advice given, implied or suggested should be considered on its merits, and no responsibility can be taken for problems arising from the use of such information.

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The Official Magazine of Wine Marlborough

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