Winepress - October 2011

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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8

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

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

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

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

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

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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

The Official Magazine of Wine Marlborough

10/2011 WINEPRESS

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The Official Magazine of Wine Marlborough

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The Official Magazine of Wine Marlborough

10/2011 WINEPRESS

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17

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

The Official Magazine of Wine Marlborough

10/2011 WINEPRESS

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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

The Official Magazine of Wine Marlborough

10/2011 WINEPRESS

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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.

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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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KWP2010

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

The Official Magazine of Wine Marlborough

10/2011 WINEPRESS

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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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10/2011 WINEPRESS

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?

The Official Magazine of Wine Marlborough

10/2011 WINEPRESS

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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

12 25

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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10/2011 WINEPRESS

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.

The Official Magazine of Wine Marlborough

10/2011 WINEPRESS

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31

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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10/2011 WINEPRESS

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