WINEPRESS Issue No. 208 / October 2011
Leafroll Virus 3
Generation Y-ine
Marlborough Wine Show
Three Sommeliers
Photo: Jim Tannock
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In this issue... Regulars
Features
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Leafroll Virus 3
This insidious disease has
Editorial
no known cure, but there are
4
steps you can take to manage
Tasman Crop Met Report
it. And don’t be fooled, this is not something confined to the northern grape growing regions.
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Marlborough growers also have to
Marketing Matters
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Wine Happenings
p8
be vigilant.
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Three Australian Sommeliers These three influential men from Sydney and Melbourne were
News From Home and 27 Away
in Marlborough last month, interested in finding out more about our top end wines. All three were keen to discover wines that had a point of difference, yet were
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suited to accompanying food.
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Marlborough Wine Show
p15
A wine show held in Marlborough, for Marlborough, this inaugural event was a stunning success. Organiser Belinda Jackson reviews the show and explains
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why it was so important to hold it.
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Generation Y-ine
From art history to managing the Organic Focus Vineyard here in Marlborough, Jacqueline Maclaurin’s short life has been full of surprises. This month’s feature focuses on the Wither Hills viticulturist.
p25
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The Official Magazine of Wine Marlborough
Produced by:
From the Editor
Wine Marlborough Free to all levy paying members Associate Members: $77 +GST Editor: Tessa Nicholson 16 Bank Street Blenheim T: 021 709 571 E: tessa.nicholson@me.com If you wish to make contact with any member of the Wine Marlborough Board, the following are their email addresses. Dominic Pecchenino: nzyanks@xtra.co.nz Anna Flowerday: ajflowerday@xtra.co.nz Blair Gibbs: blair@spyvalley.co.nz James Jones: james@starborough.co.nz Ivan Sutherland: ivan@dogpoint.co.nz Ben Glover: ben@witherhills.co.nz Peter McLeod: peter.mcleod@pernod-ricard-nz.com Ruud Maasdam: ruud@staetelandt.co.nz Clive Jones: cjones@nautilusestate.com
The Wine Marlborough Board election results came in on October the first and congratulations have to go to Blair Gibbs, who retains his seat as a wine-maker representative. However the same congrats can’t be handed out to the membership of Wine Marlborough – the vast majority of whom decided not to even indicate they would like to vote at this year’s election The process for the annual board elections is always quite simple – if not majorly time consuming for the staff. Every one of the 800 levy paying members was notified of which group they could vote in – grower or winemaker. That occurred back in August. Nominations forms were also sent out that month. Only one person chose to offer themselves as a potential board member – within the winemaker category. No one nominated themselves for the grower seats. Members were asked to return a voting declaration form confirming they would like to vote. What gets me is that of the 800 members – only 107 individuals declared themselves willing to vote. And far, far less than that actually did vote. In many ways this is a wonderful indictment of the current board. There is obviously no concern among the membership with the job they are doing – which is a much deserved pat on the back for all of them. But the lack of interest in the board elections could also be a sign of apathy within the membership. And that is what surprises me the most. Attend any of the shed meetings, or Wine Marlborough arranged industry reviews and you are bound to hear criticism, angst, and anger at the current state of the industry. People are very quick to moan and groan and fire salvos at the powers that be. Yet when it comes to doing something constructive, such as standing for the board, or even electing the best people for the tough job of managing the Marlborough Wine industry, very few seem to care. Where are all those dissenters that have stood up and argued against the current state of the nation? Where are all those who complain about where the wine industry is headed? Where are those that believe things need to change? I guess it is very easy to criticise – it is a lot harder to take positive action. If you are one of the many members who did not respond to the recent board election process – I hope it’s because you are more than happy with the status quo. If you aren’t and you still didn’t respond, then shame on you! PS: If you did not receive information on the election, could you please contact the Wine Marlborough office – as it would appear the address details we have for you are incorrect.
Richard Rose: kvl@silkweb.net.nz Guy Lissaman: glissaman@xtra.co.nz
TESSA NICHOLSON tessa.nicholson@me.com
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Met Report Table 1: Blenheim Weather Data – September 2011
September 2011
September 2011 compared to LTA
September LTA
Period of LTA
September 2010
GDD’s for month -Max/Min¹ GDD’s for month – Mean²
23.7 52.9
42% 74%
56.7 71.3
(1996-2010) (1996-2010)
72.2 74.7
Growing Degree Days Total Jul – Sep 11 – Max/Min Jul - Sep 11 – Mean
46.9 109.9
56% 86%
83.4 128.0
(1996-1020) (1996-2010)
99.0 127.4
Mean Maximum (°C) Mean Minimum (°C) Mean Temp (°C) Mean Temp (°C) Daily Range
16.1 4.4 10.2 10.2 11.7
+0.3°C -0.7°C -0.4°C -0.9°C +1.0°C
15.8 5.1 10.6 11.1³ 10.7³
(1932-2000) (1932-2000) (1932-2000) (1986-2009) (1932-2000)
16.7 7.6 12.2 12.2 9.1
Ground Frosts (<= -1.0°C) 9
1.5 less 4.6 more
10.5 4.2
(1932-1980) (1986-2010)
1
Air Frosts (0.0°C) 0
2.6 less 0.9 less
2.6 0.9
(1932-1980) (1986-2010)
0
Sunshine hours 248.9 130% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2011 1788.4 103%
192 130.8 248.9 1737
(1935-2000) 1963 2011 (1935-2000)
179.0
Rainfall (mm) 33.8 66% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2011 458.8 92%
51 3.0 191.5 497
(1930-2000) 1951 1943 (1930-2000)
1648.1 93.0 642.8
Evapotranspiration – mm
79.0
110%
71.5
(1996-2010)
80.2
Avg. Daily Windrun (km)
230.6
80%
289.4
(1996-2010)
351.7
Mean soil temp – 10cm
8.3
-0.8°C
9.1
(1986-2010)
10.5
Mean soil temp – 30cm
9.9
-0.8°C
10.7
(1986-2010)
11.2
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 The weather in Blenheim during September 2011 was clear and sunny with below average rainfall, also cool, frosty and very calm. This was in complete contrast to September 2010 which was overcast with low sunshine, well above average rainfall, a lack of frosts and very windy. Temperature The average temperature for September 2011 at 10.2°C was 0.9°C below the average recorded over the 25 years 1986-2010. This was largely due to the average daily minimum being well below average. The average daily
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maximum was actually above the longterm average. September 2011 was the coolest that Blenheim has experienced since 1997. The effects of the cooler September temperatures on grape phenology are discussed later in this article. Frosts Clear skies and cool nights meant that September 2011 recorded a lot more ground frosts than September 2010 (9 compared to 1). However, September 2009 also recorded nine ground frosts. The number of ground frosts recorded in 2009 and 2011 was similar to the long-
The Official Magazine of Wine Marlborough
term average between 1932 and 1980, rather than the low number recorded in the more recent time period 1986-2010. Despite there being nine ground frosts in September 2011, no air frosts were recorded. This indicates that the ground frosts that were recorded were not very heavy, as the minimum air temperature did not drop below 0°C. The average temperature of the nine ground frosts in September 2011 was -2.1°C. In Blenheim the grass minimum temperature (ground frost) is normally about 3 to 4°C lower than the air minimum temperature (air frost). The grass minimum is recorded 2.5 cm above a grass surface whereas the air minimum is recorded in a Stevenson at a height of 1.4 m. Sunshine If you read Met Report last month you will recall that it stated “August 2011 has entered the record books as the sunniest August on record for Blenheim for the 82 years 1930-2011. August recorded 235 hours sunshine, beating the previous highest total of 225.8 hours recorded in 1972”. Well guess what? September 2011 is also the sunniest on record for the 82 years 1930-2011. The total of 248.9 hours sunshine exceeded the previous highest total of 244.3 hours recorded in 1972. What I find rather astounding is that we have two sequential months in 2011 that have broken the previous highest sunshine total and that these two previous highest months were also in the same year, 1972. September 2010 recorded well below average sunshine hours, of 179 or 6.4 hours per day. In contrast to September 2011, with 248.9, or 8.3 hours per day. Despite Blenheim recording two months of record sunshine, Nelson has still managed to just surpass Blenheim’s totals in both August and September. Up to the end of September, Blenheim had recorded 1788.4 hours sunshine, whereas Nelson had recorded 1834.1 hours sunshine. Nelson is 45.7 hours
table 3. The prediction of the date of budburst from growing-degree days in the late winter-early spring is not very easy. Models that attempt to predict the date of flowering normally start the accumulation of growing-degree days at about 1 September. There is not a clear date at which to start summing degreedays for budburst prediction. Hence, table 2 presents growing-degree days for the three months prior to budburst in Marlborough (July, August and September). As stated at the beginning of this article, September 2011 was the coolest since 1997. This is reflected in growing-degree days for September 2011 and total from July to September being the lowest of the seven years 2005-2011. However, you need to bear in mind that cool temperatures early in the growing season are not a predictor of a cool season to follow. The 1997/1998 season started off very cool in September but the four months January to April 1998 were some of the hottest on record.
ahead, with three months of the year remaining. Rainfall Blenheim’s rainfall for September 2011 was 33.8 mm or 66% of the long-term average; much lower than 93 mm recorded in 2010. Total rainfall for January to September 2011 was 458.8 mm or 92% of the long-term average. This is in stark contrast to January to September 2010 which recorded 642.8 mm, or 184 mm higher. As stated in Met Report one year ago, Blenheim had almost received its annual average rainfall by the end of September 2010. Wind Average daily wind run for Blenheim during September 2011 was 230.6 km; or average wind speed of 9.6 km/hr. This is the lowest September total on record for the 16 year period 1996-2011. The longterm average is 289.4 km. September 2011 is in marked contrast to September 2010 which was the windiest on record with 351.7 km wind-run, or average wind speed of 14.6 km/hr.
Budburst of grapes at one site in the lower Awatere Valley Table 3 updates the budburst data that have been presented in the October edition of Met Report in the past two
Growing degree-days Growing-degree data are presented in table 2 so that they can be related to the early budburst information in
Table 2: Growing degree-days for July, August and September Blenheim weather station LTA 96-10
2005
2006
2007
2008
2009
2010
2011
July
22.6
34.8
29.2
24.4
19.4
16.2
15.2
18.1
August
34.1
48.9
30.3
39.4
23.7
56.0
37.5
38.9
September
71.3
80.4
99.2
70.6
71.9
64.6
74.7
52.9
Total
128.0
164.1
158.7
134.4
115.0
136.8
127.4
109.9
Table 3: Sauvignon blanc early season budburst assessment for seven seasons
years. These data are from a Sauvignon blanc vineyard in the Awatere valley. As stated in 2010, grapes at the Seaview vineyard in the lower Awatere Valley normally go through budburst slightly earlier than vineyards on the central Wairau plains, however they are normally later to mature. The effect of the cooler temperatures in September 2011 is clearly reflected in the budburst data, with none of the individual buds being assessed having reached budburst by 3 October 2011. In contrast, in 2010 41% of the buds had reached budburst by the same date, and in 2005 100% of buds had reached budburst. Early indications are that the 2011 season has got off to a later than normal start. Indications are that the development of pip and stone fruit is at least one week to 10 days later in 2011 than it was in 2010. I would emphasise that the data presented in table 3 are an indication of grape phenology very early in the new growing season. The temperatures received during October and November have a very large bearing on the timing of flowering and as a consequence on the date of harvest. Budburst in 2010 was later than in the previous years shown in Table 3. However, prolonged warm weather from the second week in November 2010 advanced flowering date. Acknowledgements to the Ministry of Science and Innovation and the Marlborough Research Centre for funding the collection of the phenology data and to Pernod Ricard Wines on whose vineyard the data is being collected.
Rob Agnew Plant & Food Research The Met Report was brought to you by
2005 - 2011 Assessment Week 13 Sept
Awatere Valley Seaview Vineyard 2005 0
2006
2007
2008
2009
2010
2011
14-20 Sep
34
3
-
0
0
0
21-27 Sep
84
34
14
1
39
0
0
28-04 Oct
100
68
69
57
59
41
0
NZ Owned & Operated
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The Official Magazine of Wine Marlborough
Marketing Matters Everyone should know about the events
will be a continued project to remove
that the content is always superb.
that Wine Marlborough is delivering in the
or upgrade the other signs to this new
Advertising is handled by our office with
coming months so this might be a good
single panel look. If you have an idea
regular correspondence between Kate
time to review the other work that always
of locations where panels should be
Cameron and Tessa Nicholson and all
continues no matter the additional work
located, please let the office know.
advertisers and people on our database.
load that events may bring.
Elections happen every year in our office,
There is also constant work on hosting
Many of you will have seen the new
not once every three years as they do at
visitors, dealing with enquiries and
cellar door road signage that have
a governmental level. It is a big project
numerous walk ins, delivering seminars,
satisfied the requirements laid down
for the staff and our trustee. Adhering
addressing winery and grower questions
by Wine Marlborough and the regional
to a constitution and ensuring our
and requests, financial management
roading authority, Marlborough Roads.
database captures all the membership
and other business matters. The Wine
This project was relatively recently re-
is a big ‘behind the scenes’ task. It is a
Marlborough office has to be one of the
started around the Rugby World Cup.
significant workload that perhaps could
busiest in the region, as we work towards
Wine Marlborough was the link between
be simplified and is worth consideration
our common interests and successes.
Marlborough Roads, their consultants
if it sees better participation in the
However we can’t do the job without the
Opus International Consultants and the
process. Having an annual election is a
support and invovlement of the entire
nine cellar doors, and we also oversaw
requirement of our constitution so please
industry.
the project. While there are some cellar
approach one of your board members if
doors, particularly those on State
you want some information on the board
Highways that do not currently qualify
function, role and expectation.
for signage, the completion of phase two
The Seasonal Labour office run by Claire
of this project will enhance our visitor
Wilson is a pivotal part of the organisation
experiences and we are pleased with the
also with Claire dealing with growers,
outcomes.
backpackers, Work and Income clients,
Wine Marlborough has also completed
contractors and various government and
the Airport Wine Trail map at the airport.
other local agencies (public health etc).
This was a long time coming, with the
Claire always appreciates your support
office having to broker a deal with the
and welcomes you listing vacancies for
Airport Company for a leased space and
work directly with her so she can place
then encountering a series of objections
or help you fill them. Claire is a viticulture
to the design/look of the material we
labour specialist and has performed this
originally wanted to post up. All this led to
role for a number of years.
delays that were eventually overcome to
Winepress continues to be produced
our satisfaction. We think it adds a gloss
in 11 months of the year and it is with
to a sunny Blenheim welcome. There
gratitude to our editor, Tessa Nicholson,
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Leafroll Virus 3 – Ignore at Your Peril TESSA NICHOLSON
It may not be so obvious in Sauvignon Blanc grapevines – but that doesn’t mean there is not a danger of Leafroll Virus 3 here in Marlborough. And research into the disease shows no one can afford to discount it Nick Hoskins is one of the project
20% infected with virus. We noticed a
on the yield and the quality of the fruit,
coordinators of the Leafroll Virus
significant reduction in yields on those
seriously impacting on the quality of the
Elimination Project and is keen for
vines and reduction in quality as well.”
ensuing wines.
growers to be more aware of the
What’s more, after another two years, the
Leafroll virus is spread by two means: the
devastation leafroll virus can have on
infection rate in the same block had got
propagation of diseased vine material
vineyards throughout the country. While
close to 100% . So from under 1% in year
rootstock or scion and mealybugs.
there is a perception that it is a disease
one – close to 100% in year four.
Vaughn Bell from Plant & Food Research
more associated with northern regions,
“And there were some severe changes in
in Hawke’s Bay notes that mealybug
that doesn’t mean to say it isn’t here in
wine quality.”
mouth parts are adapted to access
Marlborough and it won’t cause further
That is the major issue with leafroll virus.
resources in the phloem which is where
problems.
While it won’t kill the vine – it will impact
the leafroll virus is found in grapevines.
“I often hear growers say
“In so doing, a feeding
they don’t have mealybugs
mealybug can also acquire
and they don’t have leafroll
the virus. If that mealybug
virus and that it’s not an issue
becomes infected and
in their vineyards,” he said.
relocates along the wire or
“When I was looking after
cordon to a neighbouring
vineyards in Wairarapa in
vine and starts feeding, it
the 90s, I too thought that.
will potentially transmit that
We had some blocks with a
disease.”
small number of vines that
Visually, leafroll virus is
were infected. I didn’t take
characterised by dark red
any notice. Two years down
downward curling leaves
the track we had another
with green veins, hence it is
assessment of that vineyard
most distinctive in red grape
and it had gone from under
varieties such as Pinot Noir.
1% (infected) to nearly
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These are the very obvious signs of Leafroll 3 Virus.
The Official Magazine of Wine Marlborough
In such circumstances, if you
have an infected vine in your Pinot block and you also have mealybugs – you are at high risk of disease transmission to healthy vines. While there is no cure for leafroll virus, Vaughn argues that among red grape blocks there is a three-step programme that can help you control the disease. 1. Identify the infected vine
mealybug co-exists with leafroll virus,
2
there is effectively no tolerance for either component.”
4 1 4
3 V 3
other vines surrounding the infected vine,
4 1 4
by Vaughn and his team in Hawke’s
There is also a need to be looking at what are at risk. According to data collected Bay, there are 10 vines around a single
2
2. Remove that vine 3. Manage the mealybugs within the vineyard.
infected vine that have the potential to become virus infected. (See Figure 1)
Figure 1: A schematic showing the
Data collected from the Leafroll Virus
position of the nearest neighbours
Elimination Project suggests the first
Identifying an infected vine isn’t that
(numbered 1 to 4) around an infected
vines (position 1) next to the infected vine
difficult – given the signs are pretty
vine.
(Yellow V) appear to be most at risk.
obvious. (See picture on page 8) Once you are confident the vine is infected, you have to remove it – roots and all. “You have to remove everything, above the ground and the roots within that first 200 – 300 mm below the surface because the roots are a reservoir for the disease and mealybugs can survive on grapevine roots. So if you get
have a significant impact on the crop – if there is no leafroll virus within the block. “If you can eliminate the disease to the point there are no infected vines, with wine grapes you can sustain a few mealybugs within the block – at low levels, I mean. A very small 1 or 2% vine infestation for example is probably tolerable. However where the
“In 2010, data from the 11 study blocks on Gimblett Gravels found an average of 27% of first vines had visual symptoms of leafroll virus,” Vaughn said. By 2011 the average number of symptomatic first vines reduced to 11%, something Vaughn believes is an extremely encouraging result. “Through the combined efforts of annually identifying the disease,
rid of the roots of the infected
removing the infected vines
material in the vineyard, then
and the effective management
you reduce the risk of new
of mealybugs, this disease can
infections when you begin
be managed.”
replanting.”
So removing the infected vine
During the virus identification
as soon as possible helps
and removal programme,
control the outbreak.
growers should also monitor
However, it is worth
for mealybugs and if found
remembering that removing
they should adopt the New
the infected vines is only part
Zealand Winegrowers
of the solution – effective
recommended spray
mealybug management
programme. (http://wineinf.
remains a critical component
nzwine.com/factsheets.asp).
to beating leafroll virus.
Vaughn says mealybugs on
“Ignore them at your peril.”
their own, in small numbers,
During the trials undertaken
are not necessarily a major
in Hawkes Bay, the above
problem and are unlikely to
The Mealy Bug that needs to be strongly managed.
measures have had a major
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10/2011 WINEPRESS
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impact on the severity of leafroll virus.
or whether under storey management
the mealybug will eventually become
Out of 11 trial blocks three or four are
might have something to do with it.
depleted over a period of about four
now close to saying they have eliminated
“There is the view that broadleaf weed
days. The virus is lost from the mealybug
the disease in the space of just three
species may act as an alternative host
– but it will never be lost from an infected
years.
for mealybugs, therefore reducing the
vine.”
However, what do you do if you have an
relative attractiveness of grapevines.
The take home message from this
organic block? Some organic growers
If those mealy bugs aren’t feeding on
research is that no region is safe from
believe they have less incidence of
grapevines, they will not acquire the
leafroll virus. If you ignore the potential
leafroll virus, because of their practises.
leafroll virus.”
of this disease, then you put at risk your
Vaughn said the jury is still out on that
What’s more unless the mealybug is
entire vineyard. Vigilance around the
one.
constantly feeding on infected vines, they
disease and the vectors are your best
“We don’t know why some organic blocks
will progressively lose the virus.
weapon.
appear to have very low numbers of
“They have to keep on feeding on
mealybugs and yet other organic blocks
infected plant material, that is infected
have very high numbers. There is no
grapevines. If they move on to a healthy
simple answer around the use of sulphurs
vine, the reservoirs of that virus within
™
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Australian Top End Looking For Point Of Difference TESSA NICHOLSON
Three of Australia’s top sommeliers say Marlborough is well placed to provide wine styles their clientele are looking for. All agree, there is a move towards lower alcohol, more food friendly wines, which have a point of difference. Patrick White, Matt Swievoda and Andrew Phillpot were in the region, as part of a tour of New Zealand last month. At a Wine Marlborough organised tasting, they specifically requested just three varietals – Sauvignon Blanc, Pinot Noir and Chardonnay. And they were suitably impressed with what they found. Australia is our biggest export market, with Marlborough Sauvignon Blanc being the number one white wine sold throughout the country. The love affair with this variety isn’t waning, according to all three – but there is now a need for producers to be looking at evolving the style and aiming for the more discerning consumer. “People are still drinking Sauvignon Blanc – and in the retail environment Oyster Bay Sauvignon Blanc is the number one selling wine,” Andrew said. “That demonstrates a certain demand from consumers – but I think the reason we are on this trip, is to try and find wines with a point of difference to offer our consumers.” He is talking about those on-premise clients who are wanting a wine to accompany food. “We are looking for more reserve styles for the table,” Matt said. “Certainly I
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am looking for wines that show a good degree of minerality and while still having some of those classic Marlborough flavours, we would like to see them in a more toned down style.” During the tasting the men tried a variety of barrel fermented Sauvignons and all were impressed with them. As they were with the Chardonnays coming out of this region. Patrick said the style for this variety has changed in Australia. Whereas in the past the wines tended to be riper, fatter and heavily oaked, there has been a producer led move towards more food friendly wines. “Those richer, rounder styles can get a bit boring after a while. Now we have wines that are lower in alcohol, they have leaner fruit characters, they are more mouth watering and better accompaniments to food. They don’t tend to dominate proceedings. Sommeliers are getting on board with that change and so are consumers at the upper end. That is having a trickle down effect. People are looking for wines which are more savoury. We saw a number of wines here where there were those savoury styles of Chardonnay – they will definitely be on people’s radars.” The move towards lower alcohol
The Official Magazine of Wine Marlborough
wines is not just because of the health benefits. There is a freshness that often accompanies these styles. “Pinot Noir is equally as popular in Australia as Sauvignon Blanc(in the restaurant sense),” Patrick said. “It is a lighter bodied wine with lower alcohol and it doesn’t beat you around like a full blown McLaren Vale or Barossa Shiraz. People are going away from those sorts of wines because they are not good food matches and they just knock you around too much.” There was even better news for Marlborough Pinot producers, with all three sommeliers saying the local wines were more food friendly than their Central Otago relations. “Talking of lower alcohol levels, certainly some of the Central Otago wines are much bigger, richer styles with corresponding alcohol levels,” Matt said. “In general maybe there is a little more elegance to the wines of Marlborough. I think for food pairing, there is some very good potential here.” While they didn’t request to taste the Marlborough Rieslings or Pinot Gris, all three men said these varieties are also perfect food matches. Particularly when compared with the Australian examples.
Matt said 95% of Australian Riesling is made in a bone-dry style, compared with about 20% in New Zealand. That has more to do with Australia’s production history though he believes. “Australia had a history of producing those sweeter styles that were made very poorly some time ago. A lot of winemakers felt they needed to make a dry style to distance themselves from the wines of the past. But now sommeliers are looking for those off dry styles as they work very well with a lot of the food we eat in Australia. And not too many Australian producers are yet to make that style, so we are looking to New Zealand to supplement our old world selection.” Impressed with the wines and the diversification they were seeing emerge in Marlborough, the sommeliers admitted they were also looking for wines that had a story behind them. “We are not after industrial beverage,” Patrick confirmed. “We are after wine that has a story and that the people behind it are committed.. What we want is a wine ending up in the glass that is not only delicious but is also a reflection of where it comes from. That sort of story
component is an important part of the service in a restaurant.” Matt agreed saying the sommelier’s role is to be able to provide the guest with a story about the wine, that shows the hand-crafted nature of the producer. “That is a very real selling proposition.” And by providing a point of difference, whether that be in style or complexity, the price point increases. “We are talking about Marlborough Sauvignon Blanc landing on the list at
around the $100 range. I think if it was between $300 and $500 there might be a bit of contraction – but there is a lot of room in the middle for your wines.” Andrew Phillpot is the sommelier for The Press Club in Melbourne. Patrick White is from Otto Ristorante in Sydney. Matt Swieboda is co-owner of Sydney wine bar Love.
Three sommeliers in Marlborough. From left; Andrew Phillpot, Patrick White and Matt Swievoda.
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The First Marlborough Wine Show BELINDA JACKSON
Starting a new wine competition at a time when there are already more than you can shake a stick at, could well have been viewed as ridiculous – and by some it was. But if a show can offer an important point of difference and therefore add value – there is undoubtedly an opportunity for the industry to benefit. Brand Marlborough and arguably brand Marlborough Sauvignon Blanc has been and will continue to be a terrific selling point in today’s global wine markets – particularly in those that are still immature. For more dynamic markets, we need to feed the demand for more compelling stories in order to keep them intrigued. While reinventing Marlborough or Marlborough Sauvignon Blanc would be throwing the baby out with the bathwater, chiselling down to the next level of the Marlborough story is not. It’s about embracing what we do, learning from it and expanding on it. That’s the platform that the Marlborough Wine Show wishes to provide. Sub-regions and style diversity add huge value to the Marlborough story and while they have always been part of the script, they have yet to be in the spotlight. This new wine show is switching on the spotlights. Wine producers and their distributors can look forward to a time when the gate-keepers will list not just one or two Marlborough Sauvignon Blancs, but one or two from the Awatere, plus from the Wairau or Southern Valleys as well. More opportunities for more listings due to a
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compelling story. To accurately represent Marlborough to their client base, they will need more than just a couple of generics. Conceived, owned and organised by an independent company and working from a clean slate, the Show can morph into whatever is required in order to add value and be relevant to Marlborough’s wine industry. With 424 entries in this first year from 44% of the region’s registered producers, it has got off to a very strong start. Judging was carried out by vintage and sub-region for Sauvignon Blanc and Pinot Noir, with the older wines judged by all three panels. All the panels also looked at the ‘emerging styles’ Sauvignon Blanc. Aromatics were judged by vintage based on the level of years. Again, the older wines were poured for all three judging panels. Special glasses were used to showcase the wines based on their style – Spiegelau Burgundy glasses for the Chardonnays and Pinot Noirs, an aromatics glass for the aromatic varietals and flutes for the sparkling. This also added value for the judges whose feedback was very positive. Finally, it’s not all about nepotism as one
The Official Magazine of Wine Marlborough
non-entering wine producer felt. Bringing outside judges including Ben Edwards, President of the Australian Sommeliers Association on board as a judge not only gave key players a more in-depth look at Marlborough, it also opened the event up for scrutiny. The industry tastings after both days’ judging gave local winemakers the chance to benchmark wines with their peers. Following the tasting on the second day, all bottles not required during the judging process (though the Show only requests three bottles per entry) were auctioned off. Proceeds in the region of $4,500 will be returned to the Marlborough industry via a Charitable Trust set up by Wine Competition Ltd, specifically for this purpose. The company’s other event, the Spiegelau International Wine Competition raised in the region of $12,000 in June for the Trust – again, earmarked for industry development. The trophy results from the Marlborough Wine Show are listed in News From Home and Away, Page 27.
Merger Means Yealands Become 6th Largest Producer TESSA NICHOLSON
In the vein of what came first – the chicken or the egg, Peter Yealands believes the issue over supply and demand for New Zealand wines, has more to do with a lack of marketing, rather than an over supply of grapes. Last month Peter Yealands announced started getting out there and selling the Given another 60 hectares of land will be that his company was merging with Ager product. And the fact the price has come added to the Yealands stable, along with Sectus, which makes Yealands Wines the down has helped us get into a lot of new a winery in Hawkes Bay and one in the 6th largest producer in the country. markets.” Awatere Valley, the new look company Taking on more fruit, two extra wineries The merge with the Hawkes Bay based will be able to increase production to and staff may seem a risky move in these Ager Sectus provides Yealands Wines 1 million cases within 18 months. (Up troubled times. Well it might to many with a few more strings to its current from a current production of 600,000 people – but certainly not to Yealands, portfolio, in terms of Chardonnay and – which he says is almost completely who believes the merge was necessary if Bordeaux style reds. It also opens up committed.) And while some may claim the company was to continue their recent some new markets for the company. that production is ending up in the bulk substantial growth. “There is not a lot of overlap in the market to the detriment of the rest of the What’s more he questions whether the markets they have and those we have. Marlborough industry, Peter hits back. reason for the financial woes within the So this opens a lot of doors for us, “You know I am bloody proud of what we industry, has to do with a larger than Distribution is everything. You have to be have done. The reason for our success expected vintage in 2008 and 2009, or market led, not grower driven. The merge is we are totally customer and quality whether it has more to do with how New fits our ideological goals of becoming driven. Whilst we are always pushing Zealand producers marketed their wines. a national wine seller, rather than just a very hard the Yealands branded product “I have never thought we have had an Marlborough based one.” – we have found a niche for providing over-supply. We took it for private labels. When we came granted for too long through into the market in 2008 that the good years from 2000 to was a big gap. We supplied 2006, when Sauvignon Blanc that. But we are not going to was selling itself. There was do so to the detriment of the no big marketing spend by Yealands brand or the New wineries, because in some Zealand brand. That would be cases they were having to defeating our purpose.” allocate it (the wine). So as Annual growth since opening soon as the supply started to in 2008, has been averaging meet the market demands, at 45% - a figure any wine with no marketing push, company would be, as Peter there were obviously some puts it, “bloody proud” of. Photo Jim Tannock Peter Yealands. hiccoughs. In 2009 we really
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10/2011 WINEPRESS
The Official Magazine of Wine Marlborough
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Jacquelin Maclaurin
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The Official Magazine of Wine Marlborough
Generation Y-ine BY TESSA NICHOLSON
Jacqueline Maclaurin What do art history, media studies and
think I got to a point where, if this is what
as extremely practical. While she had to
organic winegrowing have in common?
I really want to do then I have to commit
master sciences, something she wasn’t
Probably not a lot, unless you are
to doing my Masters. So instead I did my
terribly confident about, the team she
Jacqueline Maclaurin, who is now the
three years at Canterbury and then went
was training with more than made up for
viticulturist in charge of the new Organic
home to Gisborne where I worked for the
it.
Focus Vineyard at Wither Hills. Her road
local branch of the Historic Places Trust.”
“There were about 15 of us - people from
to this role has been a circuitous one
With a love of the social history behind a
Japan, UK, Ireland and Kiwis – a whole
– via a farming background, studies at
building and areas of import, the job was
mix of ages. It was a great year.”
university, working in a café and temping
a perfect fit. Except for the fact it wasn’t a
With a small vineyard on site, the
in a downtown Wellington office.
long-term contract. So after satisfying one
students had to make two batches of
The 27-year-old is one of a few in the
of her passions she moved on to another
wine – one white and one red, working in
winegrowing field that actually has
– food. Working in a café where she got
groups of two. Jacqueline chose to make
hands-on experience of growing up with
to cook filled in another few months, until
a Malbec and a Rosé, plus a barrel of
vines, given her parents had a small
she decided that she really did need to
Chardonnay made from grapes from her
plot of grapes in the Hexton region of
move out of Gisborne and try something
parent’s vineyard.
Gisborne, known as the Golden Slopes.
different.
(As an aside, her winemaking partner
It was a diversification within the larger
“At 22 I went to Wellington where I had
entered the Malbec in the Romeo
sheep and beef farm, but enough to
a lot of friends and temped there for six
Bragato Wine Awards in 2009 and it won
provide Jacqueline with a taste of the
months. It was one of the worst winters on
a Bronze medal.)
industry. Nearby vineyards provided her
record, it seemed like it rained every day.
Tutors at the course were adamant that
with school and university holiday work,
And when it wasn’t raining, there I was
students would only get out of their
leaf plucking or bud rubbing. But it wasn’t
sitting in an office near Te Papa, looking
studies, what they put in – something
a career choice that she ever considered
out and thinking; ‘What am I doing inside
Jacqueline took on board.
when it came time to look at the future
on a nice day like this?”
“It was definitely like that. It was social,
after school.
One of her flatmates had recently
physical and we were learning something
“I didn’t know what I wanted to do, so I
completed the one year certificate
new every day. But even at the end of
chose to go to University in Canterbury
in Winemaking and Viticulture at the
it all, I still didn’t know if I wanted to do
and did a BA in Art History and Mass
Gisborne Polytech and regaled her
winemaking or viticulture.”
Communication (media studies).”
with stories of being outside among the
As is so often the case, things began to
She had a vision of working in an art
vines, enjoying the sun on his back.
fall into place, with a summer job being
gallery after her studies – but came to the
It was enough of a lure for Jacqueline
offered to undertake yield estimates, for
realisation that maybe that was aiming a
to reconsider her options. Admittedly
Constellation in Gisborne. Working with
bit high.
it was a far cry from the world of Art
the viticulturist Pete Rogge was a major
“Those jobs are highly sought after
History – but it was something she had a
bonus.
and I realised that I would need to do
basic understanding of. So she promptly
“He was a great mentor and I got to see
something like honours or masters. I
enrolled in the course, one she describes
a lot of things like slip skin, that I hadn’t
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experienced before.”
of the township. Once again she was
miss being in the winery as well.”
The summer job morphed into
involved in working with growers, helping
Viticulture is not what you would call a
vintage, and she was involved in pre
with yield assessments and over the
desk job – it involves a fair amount of
harvest estimates, pest and disease
winter she got the chance to once
physical endeavour. It is to Jacqueline’s
identification. It was in all a great learning
again work in a winery. There were two
credit that she has managed to overcome
curve.
things beginning to emerge. One, the
a childhood disease that has left her with
But following vintage there was no
viticultural side of the industry provided
a prosthetic leg, to undertake the rigours
more work and still unsure exactly
more variation, in terms of the seasonal
of life out among the vines. And even
what she wanted to do long-term, she
changes. Two, the winery provided a
more time will be spent out there in the
took a job at the local Pioneer Seed
sense of team work. She loved both but
near future given she will be managing
company. However the winemaking
the viticultural side was winning out.
the Organic Focus Vineyard, a project
aspect of the course and how much
So when a job came up at Wither Hills,
that has been given funding by the
she had enjoyed it, had fed a desire to
for maternity leave cover, Jacqueline
Sustainable Farming Trust. One of three
undertake a vintage overseas. With a
decided to go for it. She has been with
vineyards in the country to undertake
contact in Sonoma, Jacqueline headed
the company since May last year and
the comparison between conventional
to America with just a month’s
grape growing and organic, the project
notice. The job was everything she
began in Hawkes Bay last season. The
hoped for, working with varieties like
first year results have just been released
Chardonnay, Pinot Noir, Pinot Gris
and they are being eagerly devoured
and Bordeaux styles. Ten-hour days,
by growers throughout New Zealand.
four days a week, ensured she had
The international interest in the project
plenty of time to get out and study
is also high, as the project is believed to
the history of the area. However
be one of the first of its kind undertaken
given it wasn’t like a vintage where
anywhere in the world.
there are heaps of other interns
Organics is not something new to
all working together for a short
Jacqueline, given her father has always
period of time, Jacqueline ended
grown his grapes in an organic way.
up spending a lot of time on her
“The vineyard isn’t certified, but over
own, and inevitably homesickness
the past five years he has not used systemic fungicides in the vineyard or
crept in. She had planned to travel a bit after her contract finished, but
describes it as a year of learning.
herbicides. And he and Mum had run the
ended up successfully applying for a
“It has been pretty full on and given
whole farm biodynamically back in 1986,
job in Marlborough, at Whitehaven. They
Wither Hills has so many estate
which was pretty early on in the piece.”
needed her fairly quickly, so she left
vineyards, I have had the opportunity to
Given this is a national project she admits
Sonoma, went back to Gisborne, packed
see the whole region and the differences
her greatest challenge will be keeping on
up, bought a car and left for Blenheim,
between the vineyards in those regions.”
top of all the data. That, and managing
arriving here on Anniversary weekend
Recently she has been taken on
pests and diseases, in a bad weather
2008.
permanently, as Viticulture Technician.
year. The vineyard that will be used for
“And the place was completely empty –
“My role is to work on pests and
the research, is the Taylor River block.
no one was here. I thought; ‘What have I
diseases, yield estimates, organics, the
Seven hectares of Pinot Noir will be
let myself in for?’”
Organic Focus Vineyard, compliance and
organically grown, and compared with
Not an auspicious start. Thankfully the
help manage the wetlands (at Rarangi.)
a 7 hectare block grown conventionally.
work was better than the initial impression
I really like the variation – although I do
Then two lots of 1.7 hectares of
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The Official Magazine of Wine Marlborough
Sauvignon Blanc will complete the research programme. For the next three years Jacqueline will be monitoring yields, trellising systems, consistency of fruit in all forms, whilst managing canopy, pest and diseases and fruit quality at harvest. After that – who knows? She would dearly like to travel – and get to experience the history of places like Japan. “It always comes back to the history – the social history, for me. Japan has that history. I guess I want to see that for myself and get some life experience as well.”
•
•
Jacqueline Maclaurin was the runner up in this year’s Markham’s Young Viticulturist of the Year. It was the third year she had entered herself, although she admits there was a fair amount of peer pressure to take part this year. Despite that, she is really pleased to have given it a go. Not only because it is a fun day out, it also provides the entrants with a rare opportunity. “Every year you take part, it makes you realise how much you have learnt. It is stressful, but you gain an awful lot from it. If I compare this year with the first year I entered, I am amazed at how much knowledge I have gained, and I wasn’t even aware of it. “I think people need to use it as a learning opportunity. There are so many experienced industry members involved and you never normally get the chance to spend time talking to those sorts of people. I have said to other competitors to use those people. If they are judging a segment, go up and talk with them afterwards and find out what you may have done wrong. It’s something more young viticulturists should get involved with. “I think the whole competition is a huge credit to the people working behind the scenes – they put so must effort into it. But it us that take part that gain the most.”
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
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The Official Magazine of Wine Marlborough
New Varieties in Marlborough BY TESSA NICHOLSON
Many entrepreneurial growers and wine companies are beginning to experiment with new varieties within Marlborough. Trials of both reds and whites are taking place, proving the industry is not prepared to stand still. The subject of new varieties was
market, is they have become a very
only one. He has also planted Arneis, St
highlighted at the recent Romeo Bragato
profitable and successful part of Forrest
Laurent, Petite Meinasan, Albarino and
conference with local winemaker Dr
Estate. I can sell the majority of these
Chenin Blanc. There are some common
John Forrest chairing the discussion.
experimental varieties at an average of
trends appearing, many of the new
It is appropriate the organisers chose
$25 a bottle. I sell most of them myself,
varieties are common to both Northern
John, given in the past seven years, he
directly – and no one ever asks for a
Italy and Austria. Which John says is no
has been one of the locals prepared to
discount.
coincidence as all three areas have cool
move outside the more well known grape
“The second point is that they have
climate growing conditions and tend to
varietals. What began as curiosity, has
helped to grow the image of Forrest
suit aromatic, fruity style wines.
developed into a side industry which has
Wines and allowed us to differentiate
“I believe there are a lot of things from
helped in the promotion of his business.
ourselves in the market place.”
Northern Italy that are still to be tested
“It suits my personality and ego to try
New markets are opening up for the
here.
different things, and also I am lucky in
company in restaurant, retail and even
“We have become so successful with
that I don’t have to answer to a board – I
overseas, simply because John is able to
Sauvignon Blanc that we have been
just have to convince my wife.”
offer something a little different. Currently
blinkered and it is a mistake. We should
Initially once a variety was decided on,
he is looking at expanding his plantings,
have a more active programme of
John planted out close to 1000 vines.
especially of Gruner Veltliner, to take
experimenting with varietals across three
That would eventually provide him with
advantage of the interest.
or four occasions across the country. As
300 cases of wine.
“We have moved from 300 cases to 600,
an industry, we should have invested in
“That was meaningful enough for a good
to 1500 and with Gruner we will get up to
that and made meaningful batch wine
test and also you can hide that amount at
2000 cases. We are planting more and I
and had the knowledge of what suited
the cellar door if it is a complete failure.”
am pulling savvy out to do that.”
our conditions, years ago.”
Going by the success he has had
That’s not to say he has lost faith in
though, there had been no need to hide
Sauvignon Blanc – far from it. But he
anything. In fact he has now begun
wants to try the Gruner Veltliner in
increasing those initial plantings, as the
different soil types to ascertain what will
wines race out the door.
provide the best fruit.
“The reality now in the changed
Gruner Veltliner is the major new variety
Marlborough and New Zealand wine
John has planted, but by no means the
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23
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ICCS Focuses on Pinot Noir and Sparkling Wines TESSA NICHOLSON
There are many who claim Marlborough could well be the Champagne of the Southern Hemisphere. And they are not talking about just being a premium producer – they are also referring to the ability of this region to produce world-class sparkling wines. Which means an international symposium being held in Tasmania early next year, is a must attend event for anyone focused on producing sparkling wines. The International Cool Climate Symposium (ICCS) began back in 1984, with the first one being held in Eugene Oregon. The second event was held in Auckland, and New Zealand has since hosted another symposium, in Christchurch 15 years ago. While Jancis Robinson MW will lead the guest line up, providing the opening and closing addresses, there are plenty of other renowned luminaries on the guest list. Of interest to New Zealanders will be Tom Stevenson – one of the worlds leading authorities on Champagne and sparkling wines. He will be joined by Pierre-Yves Bournérias, œnologue and winemaker, Institute Œnologique de Champagne. Both will be discussing the realties of making quality sparkling wine in cool climates. According to one of the speakers at next year’s event, Michael Brajkovich MW, the symposium is an important event for all
winemakers and viticulturists. He says it will provide a wide range of information that can only help to unfurl the mysteries and issues surrounding cool climate wine growing. It is always going to be testing to grow grapes in a cool climate, with more disease pressure, more threats from unusual weather conditions, and the requirement to grow only varieties that will ripen under the conditions. Michael says that means the cost is inevitably higher than it is for those growing in warmer climates. Which in turn means there needs to be a constant focus on achieving quality from the ground up. “When it comes to marketing those wines, you tend to be in the higher price bracket. So you have to work at the quality end of things rather than the value end of the things. You are in a fairly competitive end of the market.” Michael will lead the session on utilising wild yeast fermentation, given his winery Kumeu River Wines has been using only wild or indigenous yeast since 1986. Another of the speakers and one dear
to the hearts of New Zealander’s is Dr Richard Smart, who was instrumental in New Zealand running the very second ICCS back in 1988. Richard was at the time a viticultural researcher here in New Zealand and had attended the very first event in Eugene, Oregon. He has gone on to speak at every single symposium since, He will be focusing on managing vineyard variability. The results of an innovative threeyear, $1.8 million research project into Improving the Quality of Cool Climate Pinot Noir and Sparkling wines will be released for the first time at the symposium. Along with the guest speakers who come from all over the world, there will be a variety of workshops, cool climate wine tastings, a Viticulture Colloquium and organised field trips to key vineyards around Tasmania. The event will be held from January 31 – to February 4 in Hobart. Registrations are now open, full details available at www. winetasmania.com.au/iccs.
The Official Magazine of Wine Marlborough
10/2011 WINEPRESS
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What makes Kumulus® DF the preferred sulphur fungicide of New Zealand’s major vineyards? Maximum fungicidal effect.
The optimum range of particle sizes in the Kumulus DF micro-granular formulation is unique, providing excellent plant coverage, rapid action, crop safety and persistence.
Excellent spray distribution.
Kumulus DF dissolves rapidly in water to form a stable, easily-maintained suspension.
Dust-free mixing.
Ten times larger particles than dust or ground sulphur powders means cleaner handling.
Improved adherence.
Kumulus DF contains a spreader/ sticker for excellent adherance and rainfastness.
Organic Certification. Certified organic by BioGro New Zealand 2007
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For vintage protection, see your regular supplier and insist on Kumulus DF.
10/2011 WINEPRESS
The Official Magazine of Wine Marlborough
Best Young Winemakers A massive congratulations to two of Marlborough’s young winemakers who have been recognized in the Wine Society 2011 Australasian Young Winemaker of the Year award. Dave Clouston from Two Rivers and Nadine Worley of Mud House Estate are two of 10 finalists, announced last month. Both had to provide two wines they had been primarily involved with, for the judging. Dave sent his 2010 Altitude Pinot Noir and 2011 Convergence Sauvignon Blanc. Nadine sent her 2010 South Island Pinot Gris and 2011 Marlborough Sauvignon Blanc. Competition organisers increased the age limit of winemakers from 30 to 35 this year, which is a major bonus to both of Marlborough’s finalists, given they are each 34. The two locals are the only New Zealanders to reach the top 10. And while the competition is now into its 11th year – no New Zealander has ever taken out the top title. Nadine thinks she has a bit of an edge there, given she was born in Australia, even if she is working here in Marlborough. The winner will be announced at a black tie event in Sydney on November 18.
Left: Nadine Worley. Above: Dave Clouston
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Improving Vineyard Results With A Sustainable Approach Late spring frosts are the
maximise benefits by
bane of any grape grower’s
targeting the application
life. In just a few hours,
timing and dosages with
a potential crop can be
specific stages of vine
decimated if overnight
development such as
ambient air temperatures drop
early formation, early
to below minus. There is little
flowering and fruit set.
that can be done after the
The results demonstrate
event – although there are a
multiple applications are
number of steps that can be
best but different dosage
taken to prevent devastation.
rates can also be used to
One of those ironically, comes
gain specific benefits. As
from the sea – Seaweed. In
an example, parameters
particular Seasol, produced
that are important for
in Australia from natural
This is the impact a frost can have on new growth - devastating for the
winemaking are the sugar
seaweed components that
grower.
levels in grapes at harvest and also grape colour
work together. While the benefits to the soil from
of cost, it works out a lot cheaper than a
in red grapes at harvest. Field trials
applications of Seasol have been proven
wind machine.
demonstrated that Seasol applications at
in trials throughout Australia, (where the
The natural components found in
key stages improved grape colour and
product has been extensively used on
Seaweed, include; Alginate, a natural
sugar levels during a difficult season with
vineyards for over a decade,) the frost
carbohydrate that feeds the soil biology,
low heat units and significant rain.
protection qualities are now starting to
Cytokinins and auxins which are plant
Seasol is not a fertiliser but works with
come to the fore.
compounds that enhance growth above
fertilisers to enhance soil sustainability
Early research showed that the use
and below the ground and Betaines,
and plant productivity, but the mode of
of Seasol improved freezing tolerance
an exciting class of molecules that
actions are multiple and complicated.
during mild frosts. Seasol rates and
plants use to inherently combat stresses
Produced in Australia, the product is now
timing are important so a regular
like heat and frost. The outcome is a
available in New Zealand, and is suitable
fertigation program and foliar application
combination of benefits that improve both
for all types of application, from aerial
just prior to the frost stress event
productivity and grape quality.
to foliar and fertigation. It is also a fully
have been used in combination in the
Given it is a natural product, it also
certified organic product, as recognised
field. Given weather patterns can be
provides a vehicle for growers wanting
under guidelines set by Bio Gro New
determined days in advance, it allows
to improve soil structure in a sustainable
Zealand.
a grower the time to spray the foliage,
way.
well before any likely frost. And in terms
Current trials of the product aim to
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The Official Magazine of Wine Marlborough
An Insight into Austrian Wine BY TESSA NICHOLSON
Austria is not only the first country to ever hold a Sauvignon Blanc Symposium; it is also one of the world’s oldest wine nations. Yet it suffers ignominy because so many people confuse it with our neighbours Australia. Willie Klinger from the Austrian Wine Marketing Board says he now produces a sign to accompany all wine events stating “No Kangaroos in Austria”. Jokes aside, New Zealand has a lot of similarities with Austria. New Zealand’s productive plantings equal just over 33,000 hectares. Austria has 46,000. Their positioning is “handcrafted” wines, with strong identity, not too dissimilar to ours. And many of the varieties grown in that part of the world match our own. Very much a cool climate wine growing country, Austria has focused for many years on aromatic whites. Willie says reds are just beginning to emerge. “Our red wine culture is very young. Twenty years ago our varietal mix was 15% red and 85% white. In fact our wine school, the oldest in the world only began teaching malolactic fermentation 20 years ago. Since then the mix has changed, and now we produce one third red, versus two thirds white.” There are some major differences though. While plantings are slightly more than ours, the number of growers are phenomenally higher. The 46,000
hectares are cultivated by a total of 23,000 individual wine producers, (based on the number of harvest registrations) and 6000 of those are labelled bottlers – or wine companies. Which makes the average vineyard in Austria 2.2 hectares. There are no major players dominating the industry, instead it is made up of thousands of small producers. Domestic sales of Austrian wine stand at 75%, with only 25% exported, mainly into Germany and Switzerland. Willie is full of admiration for how New Zealand, a much younger country in terms of wine production, has managed to do the exact opposite – with domestic consumption approximately only one third of all exports. In terms of varieties, like New Zealand, white wines dominate, as mentioned earlier. Gruner Veltliner makes up 30%
of production, with Muller Thurgau the 2nd most planted white variety at 4.58%, then Weissburgunder. Interestingly, although Austria is renowned for its striking Rieslings, the variety only makes up 4% of plantings, Sauvignon Blanc makes up 2%. The red variety (Blauer) Zweigelt is by far the most popular at 14.1%followed by Blaufrankisch at 7.03%. The names of these varieties may well be one of the stumbling blocks for the Austrian wine marketing board Willie admits, as many people have difficulty pronouncing the names and are unaware of what style of wine these grapes produce. “That is something we have to overcome.” But production of Pinot Noir, St Laurent, Cabernet Sauvignon and Merlot are on the increase. Many Austrian varieties are making appearances here in New Zealand, particularly Gruner Veltliner – which many believe could well be the next big thing in this part of the world. How ironic would that be, if we move towards Gruner, as Austria makes a name for itself as a Sauvignon producer?
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Wine Happenings A monthly list of events within the Marlborough wine industry. To have your event included in next month’s calendar please email details to tessan@xtra.co.nz OCTOBER: 28-30: Marlborough Wine Weekend – an iconic and exclusive 3-day event, highlighting the Marlborough Wine industry. More details at www.winemarlborough.co.nz/wineweekend/index.htm 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
Have confidence in your vineyard
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Air New Zealand Wine Awards dinner – Langham Hotel – Auckland Wine Marlborough AGM – Marlborough Research Centre Theatre
JANUARY 31 – Feb 4 International Cool Climate Symposium – Hobart, Tasmania. Registrations at www.winetasmania.com. au/iccs FEBRUARY 11 Marlborough Wine Festival – Brancott Estate Vineyard. Featuring Dragon, Dane Rumble and Tahuna Breaks.
The Collard Airblast Defoliator
is the only leafplucker recommended by the Wine Growers Export Schedule
Plant Certified Vines We’re grafting right NOW for planting 2012 ORDER NOW
www.mistyvalley.co.nz
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Call us on 0800 444 614 or contact Rex on 027 49 80 183 rex@mistyvalley.co.nz Donna on 021 84 98 39 donna@mistyvalley.co.nz
The Official Magazine of Wine Marlborough
Use Collard machine for trash removal. (May damage sensitive varieties.)
Hi Tech Vineyard Equipment
For a Quote or FREE Demonstration Phone Dave Pigou Ph 03 570 5768 Fax 03 570 5786 Email dpigou@ruralinzone.net
News From Home and Away Marlborough Wine Show Trophies: Sparkling Wine: Hunter’s MiruMiru. Sauvignon Blanc 2011: Invivo Marlborough Sauvignon Blanc 2011. Sauvignon Blanc 2010: Selaks Winemaker’s Favourite Sauvignon Blanc 2010. Sauvignon Blanc 2009 and older: Morton Estate Black Label Awatere Sauvignon Blanc 2009. Sauvignon Blanc, emerging style: Kairos Wild Barrique Ferment Sauvignon Blanc 2009. Chardonnay 2011 or 2010: Wither Hills Chardonnay 2010. Chardonnay 2009: no trophy. Chardonnay 2008 and older: Lawson’s Dry Hills Chardonnay 2008. Pinot Gris: Ara Single Estate Pinot Gris 2011. Riesling 2011 or 2010: Tohu Marlborough Riesling 2011. Riesling 2009 or older: John Forrest Collection Riesling 2006. Gewurztraminer: Johanneshof Cellars Gewurztraminer 2010. Sweet wine: John Forrest Collection Noble Riesling 2006. Other white varietal or blend: no trophy. Pinot Noir 2011 and 2010: Saint Clair Pioneer Block 14 Doctor’s Creek Pinot Noir 2010. Pinot Noir 2009: Villa Maria Cellar Selection Pinot Noir 2009. Pinot Noir 2008 and older: Villa Maria Single Vineyard Southern Clays Pinot Noir 2008. Other red wine: Stoneleigh Merlot 2010. Wine of the show: Invivo Marlborough Sauvignon Blanc 2011. Trunk Vine Disease Workshop This is on November 11, at the Convention Centre in Blenheim, between 9 and 12.30. The seminar will be followed by a light lunch and then a vineyard tour. Three internationally recognized speakers will present research on effective management of eutypa dieback and bot canker diseases. Speakers include Dr Mark Sosnowski from South Australia, Walter Gubler from California and Dr Marlene Jaspers from Lincoln University. Marlborough’s Golden Mile Recognised This famous stretch of land, in the heart of Rapaura has been recognised by Stoneleigh Wines, with the release of the brand’s
Stoneleigh Lattitude. The advertising blurb states – “The grapes for this special range of wines are sourced from vineyards on Marlborough’s ‘Golden Mile,’ a unique strip of fertile land studded with smooth stones.” They go further to say, “The wines are from a special part of a special place. The Golden Mile, Marlborough.” Nice to see the area getting the recognition it deserves. Marlborough Wine Festival Tickets for next year’s festival went on sale on October 1. Make sure you don’t miss out getting yours. Headline act is the iconic New Zealand band Dragon – which is a brilliant coincidence, given 2012 is actually the Year of the Dragon, according to Chinese astrology. Tickets are available at www.ticketdirect. co.nz and at www.marlboroughwinefestival.co.nz The festival is at Brancott Vineyard on February 11. Why Didn’t We Know This Earlier? If only the Russian President had made it to Marlborough while his country’s rugby team was visiting – it could have done wonders for our wine industry. Only a matter of days before the Russians arrived, President Dmitry Mededev told the governor of Russia’s southern Krasnodar territory (a growing wine region) that winemaking; “Should be developed and could contribute to the eradication of alcoholism.” What’s more he went further; “Problems with alcohol abuse stem from other drinks.” Now that’s a quote the New Zealand wine industry should be pointing out to the government, and those supporting the Alcohol Law Reform Bill recommendations.
CLASSIFIEDS BELL HILL VINEYARD MANAGER - Situated in Waikari, Nth Canterbury. www.bellhill.co.nz. Seeking a competent, experienced person for a small, quality focused team. Must be fit, keen and enthusiastic with solid vineyard experience and interest/experience in biodynamics/ organics. This is a hands on role requiring machinery operation and supervision of staff. Please apply to info@ bellhill.co.nz with a CV and references.
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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RSE Accredited and Masters
STEPHEN AKEHURST OWNER/ OPERATOR
Management & Contracting Services to cover all vineyard activities
Specialising in hand harvesting canopy management, bud rubbing and development. Specialists supervised labour
48 Kinross Street Phone 03 579 1998 Mobile 021 805 439 www stephen@kiwibunkhouse.co.nz
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The Official Magazine of Wine Marlborough
Contractors Directory
If you want to check or encourage your contractors to become RSE or Master Contractors accredited contact Claire Wilson from Wine Marlborough Labour Co-ordinator
Claire@marlboroughjobs.co.nz Ph 03 577 8440
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YaraVita Bud Builder….… supplies critical nutrients to improve g fruitset, fruit development, p and improved p vine health, flowering, wine quality. Boron, Zinc, Magnesium, Phosphorus are all very important key nutrients required both pre & post flowering. They are essential for key functions including: flower initiation, pollination, cell division, calcium & sugar transport, formation and activity of chlorophyll, improved bud development, improved fruit quality, and cold tolerance Nutrient availability early season when soil temperatures are cold is very limited. Zinc and Boron particularly are reasonably immobile from the soil, so an early strategic foliar application that targets both the flower clusters and rapidly developing leaf canopy is recognized worldwide as being the best method of delivering these essential nutrients. Historic leaf / petiole tests taken at flowering more often than not indicate deficient levels of boron, zinc & magnesium, so a pro-active approach that addresses these nutrients t i t pre-flowering fl i is i strongly t l advised. d i d YaraVita Bud Builder was developed in response to requests from New Zealand growers for a composite preflowering foliar formulation that delivered these key nutrients at the right timing. It is crop safe, cost effective, and can be co co-applied applied with many agrochemicals allowing easy integration into crop protection programmes removing the need for specific spray operations. YaraVita Bud Builder (24% Mg, 10% Zn, 3% B, 3% P) Recommendation: 5kg/ha foliar applied pre-flowering For more information and advice consult your representative at:
Bud Builder