WINEPRESS Issue No. 209 / November 2011
Latest MW
Heritage Centre Opens
Lifetime Achievement
Corks v Screwcaps
Photo: Jim Tannock
The Official Magazine of
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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
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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.
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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
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11/2011 WINEPRESS
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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.
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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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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.
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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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TALK TO YOUR DISTRIBUTOR TODAY. Available from selected horticultural distributors. For more information, contact your local horticultural rep or BASF horticultural specialist, Weston Hazelwood, on 06 878 3373 14
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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
The Official Magazine of Wine Marlborough
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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Lex Thomson B.Vit & Oen. is available to assist the winegrower. Services include: • Viticulture consultation. • Vineyard management. • Pest and disease monitoring. • Spray plans. • All record keeping involved in the SWNZ program. • Irrigation audits. • Yield assessments. • Fruit maturity sampling. Visit www.vitpractice.co.nz for details about our full range of viticulture services. Ph: 021 230 2348. Email: lexthomson@vitpractice.co.nz
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
Non-Residual Fungal Control
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Protector wetting test on OHPT – June 2009 3.5
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50
40
2.5
2.4
2.3
2.1
2.0
30
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1.7
1.5 20
1
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Area (cm2)
Increase in area by comparison to water
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0
0
Water
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0.5% Protector
0.75% Protector
1% Protector
2% Protector
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