Winepress - September 2013

WINEPRESS Issue No. 229 / September 2013

Soil Nutrition

Wood Diseases

Viticulture Report

Awatere Weta

Photo: Jim Tannock

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In this issue...

Regulars

Features

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8

4 7

Editorial Tasman Crop Met Report

Marketing Matters

29 Wine Unwound 31 Wine Happenings From Home and 32 News Away All correspondence including advertising / associate memberships / change of address to: Wine Marlborough PO Box 511, Blenheim 7240 T: 03 577 9299, F: 03 577 9298 E: admin@wine-marlborough.co.nz www.wine-marlborough.co.nz

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Wood Diseases – the Silent Assassins

No one can afford to be complacent about the impact wood diseases will have on the Marlborough wine industry. Take Eutypa for example which loves Sauvignon Blanc vines. It is a killer that could wreak devastation on this region. You need to know about this disease and act to prevent it.

p16

The Viticulturist Who Discovered Marlborough

Wayne Thomas was the man who first suggested to Frank Yukich that Marlborough could be a viable region to base Montana’s expansion on. Living these days in the United Arab’s Emirates, Wayne looks back at those days when this region was better known for sunshine, barley and sheep.

p21

Soil and Vine Nutrition

After years of lack of fertiliser, vineyard soils could well be under stress. Gerard Besamusca, a soil consultant, believes more emphasis has to be given to soil testing – and more understanding of what the results actually mean.

Growers Experience More Profitability

It was not only yields that increased in 2013 in Marlborough.

The Viticulture Monitoring Report shows growers also experienced increases in income and profitability – for the first time in a number of years.

p24

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Produced by:

From the Editor

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

One of the great pleasures of my job is that I get to talk to so many people who make a difference in the wine industry. This past month was no exception. Following hard on the heels of the 40th anniversary of Marlborough’s modern day grape plantings,

Tessa Nicholson

I got to have a chat with Wayne Thomas. This is the man who first put the thought of

16 Bank Street

Marlborough into the head of Frank Yukich. At the time he was a DSIR scientist, who

Blenheim

Frank had convinced to come and work for him. It was a casual conversation the two

T: 021 709 571

were having on a plane, that set in motion the beginning of the Marlborough wine

E: tessa.nicholson@me.com

industry.

If you wish to make contact with any

Hawke’s Bay and Gisborne, this region may not have discovered its unique wine

member of the Wine Marlborough

growing qualities for another 10 to 15 years. Farmers may have continued grazing one

Board, the following are their email

sheep per 3.2 hectares, as many farmers were doing at the time.

addresses.

There are some in the province who will remember Wayne Thomas, while there

Dominic Pecchenino: nzyanks@xtra.co.nz Blair Gibbs: blair@spyvalley.co.nz James Jones: james@starborough.co.nz Ivan Sutherland: ivan@dogpoint.co.nz Ben Glover: ben@zephyrwine.com Ruud Maasdam: ruud@staetelandt.co.nz

If Wayne hadn’t suggested Montana should at least consider looking outside of

are many who probably have no idea what an important role he played in the New Zealand wine industry. He talked openly to me about those early days, how he became involved and the significance of Montana’s explosive expansion here. We have excerpts from the interview in this issue of Winepress, but the full interview is available on the Wine Marlborough website; www.wine-marlborough.co.nz While we look back with Wayne, we also look ahead to what could be around the corner, in particular wood diseases. This subject was one of many discussed in detail at the recent Bragato conference It is something that cannot be ignored, not if we want to have a thriving wine industry in the decades to come.

Plus for those who have heard anecdotal stories about the Weta devastating vines in parts of the Awatere, we have the full story. Having gained a penchant for fresh buds, these scary little blighters can descend on a block and strip it bare in one night. But there is a simple solution and the pictures we have this month show, it is working.

So happy reading, and good luck for bud break.

Clive Jones: cjones@nautilusestate.com Guy Lissaman: glissaman@xtra.co.nz Laurin Gane: laurin.gane@xtra.co.nz

TESSA NICHOLSON tessa.nicholson@me.com

Simon Clark: simon@clarkestate.com

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Tasman Crop Met Report Table 1: Blenheim Weather Data – August 2013

August

2013

Table 3: Warmest August mean

August 2013 compared to LTA

August LTA

Period of LTA

August 2012

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

38.4 49.8

218% 144%

17.6 34.5

(1996-2012) (1996-2012)

22.2 33.4

Growing Degree Days Total Jul – Aug 13 – Max/Min Jul - Aug 13 – Mean

57.9 93.2

216% 165%

26.8 56.6

(1996-2012) (1996-2012)

31.9 59.0

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

15.4 6.1 10.8

+1.3°C +2.3°C +1.8°C

14.1 3.8 9.0

(1986-2012) (1986-2012) (1986-2012)

14.4 5.8 10.1

Grass Frosts (<= -1.0°C)

6

4.6 less

10.6

(1986-2012)

6

3.9 less

3.9

(1986-2012)

0

Sunshine hours 150.2 84% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2013 1605.7 103.5%

178.8 129.2 235.0 1551.4

(1930-2012) 1941 2011 (1930-2012)

160.0

Rainfall (mm) 65.4 103% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) -2013 511.3 117%

63.5 4.6 172.1 438.6

(1930-2012) 1969 1990 (1930-2012)

123.2

Evapotranspiration – mm

51.0

105%

48.4

(1996-2012)

39.3

Windrun (km)

201.3

84%

240.2

(1996-2012)

176.1

Mean soil temp – 10cm

8.5

+2.1°C

6.4

(1986-2012)

7.9

Mean soil temp – 30cm

10.2

+1.8°C

8.4

(1986-2012)

9.6

Air Frosts

(0.0°C)

0

1478

462.2

¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures August 2013 in summary

August mean temperature of 10.8°C

August 2013 was the second warmest on

was warmer than the long-term average

record and soil temperatures were well

for September of 10.7°C. So basically

above average. To put the August 2013

Spring started a month early in 2013.

mean temperature into perspective, it was slightly warmer than the long-term average for September. The first three

Table 2: Weekly temperatures during August 2013

weeks of August were very overcast,

Mean(°C)

Temp

which meant a low sunshine total. Rainfall

1st - 7th

10.4

+1.9°C

was average.

8th - 14th

10.8

+2.3°C

15th - 21st

11.1

+2.6°C

22nd - 28th

12.0

+3.5°C

29th – 31st (3 days)

7.7

-0.8°C

1st – 31st August

10.8

+2.3°C

Long-term average

8.5°C 1930 - 2012

Temperature Each week in August 2013 became progressively warmer and up to the 28th the average temperature for the month was 11.1°C and this would have easily beaten the August 2009 mean temperature of 10.9°C. However, the final

Table 3 lists the eight warmest August

three days of August were much cooler

mean temperatures on record for

than earlier in the month and these three

Blenheim for the 82 years 1932 to 2013.

days dragged the average for August

Six of the warmest Augusts since 1932

2013 down, so that the mean temperature

have occurred in the past 13 years since

for the month came in at 10.8°C, the 2nd

2001.

warmest August on record.

What is quite remarkable is that the

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temperatures on record for Blenheim

August Mean °C

Rank

2009

10.9

1st

2013

10.8

2nd

1967

10.3

3rd

2005

10.2

4th

2012

10.1

5th

2010

10.05

6th

1991

9.8

7th

2001

9.75

8th

LTA – Long-term average Figure 1 highlights the warm August mean temperatures since 2001 and also the warming trend for August over the 82 years 1932-2013. The trend line starts at 7.78°C in 1932 and by 2013 it has reached 9.34°C. The August mean temperature has warmed by an average of 1.56°C over the past 82 years.

Graphs of monthly temperatures and trends for all 12 months can be found at http://www.mrc.org.nz/category/weatherdata/blenheim-weather-data/ Winter temperatures – June, July, August The winter of 2013 (June, July, August) with a mean temperature of 9.6°C is now the warmest winter on record for the period 1932-2013. It was 0.2°C warmer than the previous warmest winter recorded in 2002 (Table 4 & Figure 2) and 1.1°C above the long-term average over the 27 years 1986-2012. The trend line in Figure 2 starts at 7.01°C in 1932 and by 2013 it has reached 8.83°C. The winter mean temperature has warmed by an average of 1.82°C over the past 82 years.

Frosts Interestingly, although the winter of 2013 has been the warmest on record (Table 4), 35 Grass frosts for June, July and August was close to the average of 38 recorded over the 27 years 1986-2012.

However, the 35 Grass frosts recorded over the winter were not very cold. The average Grass frost was -2.3°C and only seven of the 35 were lower than –3.0°C. The fact that the Grass frosts were not particularly cold is reflected in only nine

Figure 1: Mean August temperatures for Blenheim and temperature trend - 19322013

Figure 2: Mean Winter temperatures for Blenheim and temperature trend - 19322013

Table 4: Warmest winters on record for Blenheim and number of frosts in those years Year

Mean temp June to August

Total number of Grass frosts June to August

Total number of Air frosts June to August

Long-term

7.6°C (1932-1985)

52 (1932-1985)

30 (1932-1985)

Average

8.5°C (1986-2012)

38 (1986-2012)

17 (1986-2012)

2013

9.6°C

35

9

2002

9.4°C

25 lowest No. on record

9

2005

9.3°C

28

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Air frosts recorded over the three winter months, well below the long-term average number of 17. For an Air frost to be recorded in a Stevenson screen at 1.5 m height, the Grass frost temperature would normally be lower than -2.5°C. Budburst of Sauvignon blanc Given the very warm mean temperature during August we know that bud burst of grapes in 2013 is going to be earlier than normal. I received reports that some Chardonnay blocks were at the early stages of budburst in the last week of August, reportedly about 10 days ahead of 2012. Table 5 presents the date of 50% budburst of Sauvignon blanc on the Pernod Ricard Squire Estate block that we monitor in central Rapaura. I would expect 50% budburst on this block to be in the last few days of September 2013.

Sunshine August 2013 recorded 150.2 hours sunshine or 84% of the long term average for August of 179 hours. This was the lowest August total since 1990 and in marked contrast to August 2011, the highest on record with 235.0 hours sunshine.

Total sunshine recorded in the first three weeks of August (1-21) was 81.2 hours. The long-term average for this period is 121.2 hours, i.e. after the first three weeks Blenheim had recorded 40 hours less sunshine than average. The lowest August sunshine total on record for Blenheim is 129.2 hours recorded in 1941. At 21August Blenheim was on track to record a lower total than 1941.

Fortunately the sun decided to make an appearance in the last 10 days of the month and August 2013 avoided becoming the lowest total on record.

Rob Agnew Plant & Food Research

2000

9.1°C

32

5 lowest No. on record

1998

9.0°C

30

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Table 5: Date of 50% bud burst of 2-cane Sauvignon blanc at Squire Estate

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Marketing Matters EMILY HOPE WINE MARLBOROUGH MARKETING AND COMMUNICATIONS MANAGER “We are stronger when we listen and smarter when we share”. Rania AlAbdullah spoke some very wise words when it comes to communication.

For the first time, we have elected a ‘Communications Committee’ in order to strengthen the two-way communication between Wine Marlborough and our members. The Communications Committee is made–up of Marlborough Winegrowers board members Laurin Gane (Chairman), Ben Glover, Simon Clark as well as Tessa Nicholson and myself.

Hopefully, you would have noticed a survey in the July issue of Winepress. The aim of this Communication Survey was for us to find out what you, our members, want to learn more about, what you want to see more of in Winepress and how we can provide you with relevant and appropriate information to feed the ever–evolving knowledge base of the wine world.

Thank you to those people who took the time to complete the survey. We had an excellent response and a variety of

feedback which we will put to good use.

Congratulations to Trevor Diamond who was drawn as the lucky survey winner.

Trevor received a lovely wine surprise on his door-step when he returned home from the vineyard for smoko!

The majority of the survey respondents were grapegrowers in the over 50 year age group, followed by winemakers in the 30-50 year age group. When asked what you most wanted to learn about at a seminar, the top three topics were; Soil Health, Pests & Disease, Export News/ Market Information & Insights. We’ve already put this feedback to good use. In this issue you will see the first of a threepart series on Soil Health with Gerard Besamusca: 1. The importance of soil testing and what nutrients are required 2. Subsoils 3. Preparing for Flowering As a new monthly edition to Winepress, we will be including export information provided by NZWinegrowers as requested by you. We’re also currently in discussion with the Plant & Food

Research team to see how we can work together to offer you a seminar programme on the topics you thought were most important – so watch this space!

One of the overwhelming responses regarding Winepress content was that you wanted to learn more about each other and how you got to where you are today. We’ve listened to your feedback and future Winepress issues will feature more local Marlburians as well as people within the wine industry nationally.

Furthermore, we’ll introduce you to the Marlborough Winegrowers Board complete with mug shots!

Once again, it all comes down to two-way communication so if we can help you to share important information or if you have any feedback, please email emily@winemarlborough.co.nz. To keep in touch with us online, please follow us on Twitter (@ winemarlborough) and Facebook (Wine Marlborough Ltd).

As spring bounds into action, I hope you all enjoy the September issue.

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Wood Diseases TESSA NICHOLSON

It is not a case of if. It’s a case of when. That’s the message for Marlborough growers, when it comes to wood disease infections such as Eutypa and Botryosphaeria dieback.

Wood diseases are referred to as “silent

Eutypa

much a certainty that you have Eutypa

assassins”, by SARDI scientist Mark

The scariest aspect of this disease when

fungus growing in the vine.”

Sosnowski and it’s easy to see why. Once

it comes to Marlborough, is Sauvignon

If you cut through the trunk, a wedge of

you notice the symptoms it’s almost too

Blanc is one of the most susceptible

dead tissue is obvious to the naked eye,

late to do anything to save the vine.

varieties of all to Eutypa.

growing steadily until it covers the entire

“We know from our research,” Mark

When it comes to symptoms, there are

circumference.

said at Bragato, “that from the time of

two majors. Firstly in terms of foliar, the

When it comes to vine age, recent

an infection of the main trunk diseases

shoots and leaves will appear stunted,

surveys in Australia has shown the older

through pruning wounds, it can take up

will start going yellow and display a

the vine is, the higher the incidence of

to 10 years before you even realise you

characteristic cupping, and the edges

Eutypa. Which is another scary aspect

have symptoms. Particularly in cane

will tend to be necrotic.

for Marlborough, given how many of the

pruned vines.”

“All of those things together make it pretty

Sauvignon Blanc vines here are between 10 and 15 years old.

The best time of the year to identify Eutypa is in the spring, when the foliar symptoms of yellowing, stunted growth and leaf cupping are most obvious.

“It is not like virus diseases where you leave it until later in the season, you need to monitor early. Particularly when you only have small amount of foliar symptoms, the signs are most obvious when the shoots are only about 30cm long.”

The disease cycle is important to understand Mark said, when it comes to management plans.

“You start with a

Typical Eutypa foliar symptoms

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symptomatic vine, and as

the vine wood dies the fungus produces a black fruiting body on the surface of the wood. If you slice through that black surface you can see the fruiting bodies with the naked eye. Once they are wet they produce microscopic spores which enter the xylem vessels. Once there, the spores germinate and grow through the vessels and through the cell walls. They also produce toxins which travel up to the foliage causing the stunted growth. Then the fungus invades the wood and kills it, as the cycle continues.”

“At 15 years you

organisms that cause wound healing

can have almost

are more active and they heal quicker.

100% infection if

Also coming towards spring you get

you don’t manage

sap flow. You have probably heard the

the vines.”

anecdote the sap flow will help push out

The Botryosphaeria

the spores, although there is no scientific

cycle is similar

evidence of this. But the sap that is

to that of Eutypa,

pushing out is also providing the nutrients

although there are

that the spores require to live on. But it

no toxins produced

has always been thought that it is a better

to give you any

time to prune later towards spring.”

warning within the

The size of the wounds is important, the

foliage.

larger the wound, the longer it will take to

“It moves at a faster pace than Eutypa,

heal. But also with a larger wound, there

but we don’t have the toxins producing

is a larger surface area for the spores to

those little signals. So the first you will

hit.

know about Botryosphaeria dieback is

“But having said that no matter what

when your vines are dying.”

the size of the wound, it is vulnerable to

The rate of movement with

infection.”

Botryosphaeria is roughly 100mm

You have to consider the inoculum, to

a year. However the fungus levels

help manage the disease Mark said. As

beyond the staining seen in the wood

mentioned earlier it takes less than 2mm

is zero, compared with Eutypa’s 80mm.

of water to get the spores going.

Botryosphaeria can grow up or down.

“After two hours of that initiation of the

Eutypa grows at approximately 50mm

Management of Wood Diseases

a year, travelling downwards, not up. In

Mark said to prevent such diseases

terms of cutting back to ensure you are

growers need to take protective

beyond the disease, you have to allow 80

measures during pruning. Once you

mm below the last sign of staining, as the

have the disease, the only option open to

fungus can be present to this level.

you is to cut out the infected material, or

Botryosphaeria Dieback This is a very similar disease to Eutypa, in its wood symptoms, so much so that you can’t tell the difference without a diagnostic test. However the foliar symptoms are very different. There is no yellowing or cupping of leaves, or stunted growth. “You just get dieback”, Mark said.

The Australian research shows that vines aged 10 years had a 20% incidence of dieback in some varieties. That increased dramatically the older the vines got.

remove the vine completely.

When it comes to pruning, never, ever should you prune in the rain. Eutypa spores require less than 2mm of water to infect a vine via a wound. That means that even on days with reasonable dews, the vines are at risk.

moisture the spores will start being produced and when that moisture is eliminated, the spores will continue to be produced for 36 hours, so it is quite a serious window of activity.”

The most effective way of protecting those wounds, is via paints and pastes.

By covering the wound, you prevent the spores having an entrance way into the vine. Even something as basic as acrylic paint has proved extremely successful.

But beware if you don’t get the paint on straight away, and spores land on the wound, you could end up sealing them

Pruning time is very important.

“In the middle of dormancy the wound healing process is much slower so the window of susceptibility is much longer. As you go into spring, the natural

into the vine – not what you want.

“That’s where other products that have fungicides come in. They will give you a little more opportunity to get the paste on after the pruning. Fungicides can also be

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applied via sprayers and I believe that is going to be the way of the future in vineyards.”

Research is now underway to determine just what sort of sprayer is best in terms of providing coverage. Describing the initial results as exciting, Mark said they have shown you can adapt just about any sprayer to focus in on pruning wounds. If you can get your coverage close to 100%, then the control will match it.

“But it really does take some effort and the use of spray cards to ensure you get that coverage.”

Plus Sulphur, equals: Plus Sulphur, equals:

Enhanced Powdery Mildew Enhanced Powdery Mildew and Erinose Mite control and Erinose Mite control

There is another method that may work well in Marlborough and that is the system of double pruning.

“If you are pre pruning with a machine early in winter and leaving the follow up until later towards spring, you are reducing your risk of infection. Research in America has shown double pruning has reduced infections of both Eutypa and Botryosphaeria.

But you still have to protect your wounds in spring, if there is rain.”

If you can get away without having to remove the vine, ensure your shoot being re-trained is closer to the ground, to give it the best chance of success. The higher the shoot, the higher the

Microscopic surface photo of Protectorhml hml Microscopic surface fungal photospores of Protector are dyed blue fungal spores are dyed blue

chance of the disease re-emerging in a few years time.

So what are the take home messages?

• Check your vines early in the season for signs foliar signs of Eutypa or dieback.

• Take action to remove the inoculum via remedial surgery or removal of vines • Never prune in the rain, or while a heavy dew is coating the vine • Prune later in the season – towards spring if you can • Double prune, utilising machines in early winter and follow

Sticker/Spreaders are not that simple!

Sticker/Spreaders simple!

Enhanced Spreadingare is not partthat of the story Enhanced Spreading is part of the story Surface Characteristics also count.

Surface Characteristics also count.

Protectorhml is pure potassium soap, an anionic surfactant hml Protector is pure potassium soap, anfish anionic surfactant it does not act like oils (vegetable, or mineral). it does not act like oils (vegetable, fish or mineral).

Protectorhml at 0.5% contracts and accumulates spores hml Protector at 0.5% and accumulates spores together, giving themcontracts an enhanced punch of whatever together, giving them enhanced punch of whatever happens to be with it –an sulphur, copper, biologicals etc. happens to be with it – sulphur, copper, biologicals etc.

up closer to spring • Protect all pruning wounds no matter what size with paints or pastes • Consider spraying to cover all pruning wounds Next month we look at another wood disease nasty – Cylindrocarpon – or Blackfoot.

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Good spreader Good spreader Pulls spores together Pulls spores together

BANG! BANG!

Refer to www.henrymanufacturing.co.nz for further information Refer to www.henrymanufacturing.co.nz for further information (Powerpoint file), as well as the new fungicide product HML32 (Powerpoint file), as well as the new fungicide product HML32

The Viticulturist Who Discovered Marlborough TESSA NICHOLSON

Frank Yukich’s decision to employ Wayne Thomas in 1973 may well have been one of the most important employment moves ever in the history of the New Zealand Wine Industry.

Last month Marlborough celebrated

part of that process he and Frank

the 40th anniversary of the modern

came to DSIR to see what work

day planting of grapes. Much has

was being done on virus diseases

been written about the Frank Yukich

of grapevines. That was what I was

decision to plant here. But what of

doing at the time, so they spent

the man who first suggested that

about two hours talking with me.

Marlborough may be an option for

Then when we were walking down

Montana’s planned expansion? At

the driveway to the exit, Frank

the 30th anniversary of Montana

sidled up alongside me and said;

Sauvignon Blanc Frank Yukich had

‘You are just the young fellow with

this to say; “What is sad to me is

the technical knowledge I need.

that Wayne Thomas has never been

How about joining me?’ I laughed

recognised by the Wine Industry for

and said he had only known me for

his research and contribution to the New Zealand wine industry.”

two hours, how could he make such

Wayne Thomas

a decision? He slapped his hand

So who is Wayne Thomas, and

undergraduate degree and then gave

where did he come from to play a pivotal

me a full salary to do my Masters. When

up my mind, I make up my mind.’

role in this region’s future? The following

I finished my Masters, I went back to the

I didn’t take it too seriously as I had just

is an interview with the man himself, now

DSIR in Auckland where I was bonded for

sent all my personal effects on a boat to

69-years-old and based in Al Ain in the

five years, although I only did four years,

Scotland because I was off to do my PhD

United Arab’s Emirates.

because Montana made me an offer. I

at Invergarry in Dundee, at a Horticultural

was released to take that offer up.

Research Institute.

I went to Lincoln to specialise in dairy science, because I had milked a lot of cows in Auckland. After my second year I applied for a New Zealand Fruitgrowers study award to go back to Auckland.

I got the scholarship and worked at the DSIR in Mt Albert for a 14-week stint. At the end of that they gave me a scholarship for my last two years of the

How did you meet up with Frank Yukich?

Seagram’s had just taken a 40% share in Montana and Frank was looking to expand. Professor Berg from California was a consultant for Seagram’s and was here to assist in looking for suitable viticulture land for that expansion. As

with his fist and said; ‘When I make

But the next week Frank rang me and said he wanted to see me at Montana Head Office. When I asked why, he said his offer of a job still stood and that he needed my technical knowledge. So I went and saw him. He sat me down, asked how much I was being paid, I told him, and he said he would double it. So I decided to join and I never regretted it.

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11

The DSIR released me to fly around

at cropping land there. Why don’t you

to fruiting height, there should be no

the country with Professor Berg and

look at Marlborough?’ I knew quite a bit

problem.

Frank looking at potential land sites for

about Marlborough because when I was

I wrote a full report for Frank and

viticulture. They had planned to go into

studying at Lincoln I had travelled up

submitted it. I was back working at the

Gisborne or Hawke’s Bay which were

there quite a bit. I knew it had the highest

DSIR and he rang from Wellington and

the two established areas. Land values

sunshine hours in New Zealand, had free

said, we were off to Marlborough. We flew

though at that stage were about $4000

draining soils, low rainfall in the summer

to Blenheim, met with John Marris and

an acre. Professor Berg went back to

period. The only thing I didn’t know much

he took us around about 20,000 acres in

California and Frank and I went back

about was the metrological data in terms

two days. We went down to the Awatere

to Hawke’s Bay to look at a big block

of frost. I said all this to Frank and he

Valley and looked there as well. But when

of approximately 800 acres. We flew

asked if I could find out more.

we went there it was pretty bloody windy

across to Palmerston North to see the

The only met station I could find was

and I said to Frank we won’t look at this

work Massey University was doing in

Woodbourne Airport, so I got 60 years of

option at the moment, it’s too windy.

viticulture. On the plane I said to Frank;

records and screened those. Everything

There is plenty of scope in the rest of

‘You know there must be better areas

looked okay. The odd spring frost during

Marlborough.

in New Zealand than Hawke’s Bay

the establishment period was a bit of

We had a good look, then flew back

and Gisborne. You are really looking

a worry, but once those vines got up

to Auckland and two weeks later went

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down with the Montana team. I was trying

on it.

to make such a strong recommendation.

to convince Frank to buy all this stony

Instead Frank bought nine properties

Frank rang me in California and told me

land in Rapaura, around where Cloudy

and we paid an average of $600 an

the board had turned him down. He was

Bay and Corbans later bought, but the

acre, which was double the market value

really concerned because of the personal

established people put him off because

really. But imagine if we had bought

investment he had made, and wanted to

of the wear and tear on tractor equipment

those Rapaura soils. They were selling for

know if I had all the information with me.

like rotary hoes and tillers. Because I

about $50 to $100 an acre.

He wanted me to get a document signed

was the new kid on the block and only

Frank paid the deposit for the land out

by the Professors over there, that the land

29 years old, I was over ruled. Frank,

of his own pocket when we were down

was suitable for viticulture. So I sat down

no doubt was apprehensive as well as

there, then we went back to Auckland.

with Professors Berg, Lieder, Kliewer and

he still had to convince the board of the

I took off to California and Frank went

Cook, put all the data before them. We

change in plan.

to the board and said he was taking

had a discussion and they signed it off. I

Looking back I think the biggest mistake

Montana into Marlborough. He explained

faxed that back to Frank.

I made was not to buy 2000 acres of

he had paid the deposits on the land

Knowing the way Frank operated, he

those stony Rapaura soils for about $50

and he needed board approval to settle.

probably hadn’t told the board a lot about

an acre. I knew that land would come into

They turned the deal down, partly on the

the proposal before he presented it to

vogue eventually. I could have just sat

basis that they thought I was too young

them. I said he needed to present all

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13

the data, plus the fax. He duly did that

see which one suited the area. When

board member. He knew my info was

and once the fax arrived there was no

he asked about planting material, I said

right, so he managed to convince the

objection, no discussion. They approved

I had access to the material at DSIR,

board at that stage that Montana was not

it.

although I didn’t have any Sauvignon

leaving Marlborough, they were gong

When I came back from California, they

Blanc. But I knew where I could get

to stick with it. He convinced the board

had already started planting, but the only

some. Ross Spence gave me three

that Marlborough did have potential. At

planting material available in bulk in New

cuttings, which we bulked up to 50,000

this stage Frank was still on the Board

Zealand in those days was cuttings. In

plants in six months.

of Directors. I had left because I felt

Gisborne and Hawke’s Bay you got a

I put a plan together with Frank to bulk

marginalised by the new Management,

90 – 95% strike. But in Marlborough we

up 50 acres of Sauvignon Blanc, Rhine

and returned to my research position at

were dealing with a very different climate

Riesling, Chardonnay and Chenin Blanc I

the DSIR that was offered to me.

and the driest summer in 30 years. We

think. Sauvignon Blanc proved to be the

had about a 35% strike rate, which cost

winner.

the company a lot of money and must have been a worry. But in hindsight it was a blessing because they were planting the wrong varieties like Muller Thurgau, Baco 22A and Palomino. I sat down with Frank and asked him what he was trying to do. He said he wanted to put New Zealand on the world wine stage. I told him he couldn’t do that by planting those varieties. ‘You will have to get the traditional European vinifera varieties like Chardonnay, Sauvignon Blanc, Rhine Riesling, Pinot Noir. ‘I suggested we plant 50 acre nuclear blocks of each and

But the euphoria didn’t last, as within 18 months Frank had lost his job.

The one thing that never really came out was when Frank lost his job as Managing Director in 1975. A few people thought we had made the wrong decision going into Marlborough. There were people that thought my and Frank’s decision was flawed and there was talk that Montana was going to pull right out of Marlborough, cut its losses. But Augustine Hunneus was a viticultural consultant to Segram’s and a Montana

Wayne linked back up with Frank Yukich in 1979 with the formation of Penfold’s New Zealand. He played an integral role in attracting contract growers here in Marlborough, with many relying on his knowledge to diversify into grapes.

After Montana bought out Penfold’s, Wayne became a consultant and broker, buying grapes for 26 wineries spread around New Zealand.

He continued in that role for 18 years.

For four of the last five years he has been involved in educational reform for the Abu Dhabi Education Council. His contract finished last year, and he says in 12 months when his wife’s contract finishes he will be returning to New Zealand, where he is looking forward to spending more time with his children and grandchildren.

A retirement well deserved.

The full interview with Wayne Thomas can be read on the Wine Marlborough website: www.winemarlborough.co.nz

Stony soils like these were selling for just $140 to $280 ha in 1973.

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Weta Watch TESSA NICHOLSON

They may have survived for millions of years, but the Cape Campbell Weta is now being stymied by a small piece of plastic.

And that plastic is saving grape yields in the Awatere.

Referred to as the Cape Campbell Weta,

and have resulted in an Awatere Weta

just as it reaches budburst. When 40

and living in burrows underground,

Group being established. Spokesperson

growers attended a meeting last year,

the Weta is omnivorous eating almost

Joanne Brady, Technical Viticulturist for

they were asked to provide information

anything it can lay its pinchers on,

Constellation Brands says very little is

on the amount of vineyard they believed

including grass grub, fellow Wetas and

known about it, although that should

had been affected by the Weta in spring

unfortunately new shoots on grape vines.

change in the future with a 3-year

of 2011. The staggering figure was 600

It is the latter that has highlighted its

research project being undertaken in

hectares.

presence in parts of the Awatere Valley

partnership with Lincoln University.

“It is very difficult to quantify it, unless

in recent years. Tales of vines being

What is known though, is that they

you see it on mass, and believe me if you

stripped literally overnight abound,

appear to love the new shoots of a vine

do see that, you won’t forget it,” Joanne says. “We did have a patch at Castle Cliffs that was stripped naked in just one night. The problem is because they are nocturnal, you don’t see it happening.

You go home one night having left the vines covered in the green fuzzy tinge of the new shoots and you come back the next morning and the vines are bare – as if they have just been pruned.”

Unless you have been keeping a close eye on budburst, you may not even realise that the leaves have come and gone because of the Wetas. Many growers may also have put lower than normal yields in any given year, down to poor climatic conditions, rather than the ravenous feeding of thousands of Wetas.

The impact on yields is immense though, with some growers reporting drops of from 11 tph one year to 7tph the next, followed by 3tph.

There is NO chemical solution – nothing that will impact on the lifecycle.

Anecdotal talk that certain chemicals

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will wipe the Weta out, are just that –

purchase, and end up leaving the vine in

to install the bands is now – prior to bud

anecdotal Joanne says.

favour of other forms of food.

burst. There is no information on how

“Anything you find that will kill the Weta,

Joanne admits it is time consuming to

long they will last in terms of seasons, but

will kill off everything else in your vineyard

place the bands around each vine, but as

as Joanne says, if you can save a few

– it will literally leave it bare. So we are

the pictures below show, the effect is well

tonnes of fruit by installing them, you will

not advocating any chemical use.”

worth the effort.

more than pay for the cost and time.

Instead, the grower’s group have been

When bands were put on 200ha of

Concerns that the Weta being a native is

trialling plastic bands that are attached to

Constellation vineyards, she was

a protected species, are not correct. The

the trunks and posts within the vineyard,

hoping it would work – but wasn’t overly

Awatere Weta Group sought the opinion

and stapled tight. While it might seem an

confident.

of DOC and they have confirmed it can

incongruous solution, it appears to be

“But I was absolutely shocked at how

be controlled on private land.

working. As the Weta can’t fly, the only

successful it was. We had a couple of

While there is so much still to learn, it

way it has of getting to the buds, is to

areas that had been really badly hit the

is known that Wetas like moisture and

climb. The plastic which is UV treated

year before and that meant there were no

require it to hatch their eggs. It may be

is so slippery, the Wetas cannot gain

shoots that year. The buds were totally

the irrigation in vineyards is providing the

A healthy vine with a plastic band placed around the trunk.

gone, so the vines

perfect environment for them.

just sat there looking

The life cycle is thought to go through

as though they had

6 to 9 growth stages, but how many

been pruned, whereas

generations can emerge in a year is not

everything else around

known. Also it’s unknown why there are

them was growing. It

population variables, or whether that has

was only by pushing the

anything to do with climatic conditions

head shoots that we had

such as wet winters.

any growth at all. Those

One of the interesting factors is that new

head shoots would have

vineyards don’t seem to be as affected

been very late in the

as those that have been planted for more

season, so we didn’t

than four years. Why that is, is one of the

expect to get much

many questions that Joanne says they

fruit the next season,

hope to answer with the research which is

and thought it would

about to get underway in the next month.

be two years recovery.

Studies into other sources of food that

But we were pleasantly

would help attract the weta away from the

surprised. In the first

vines are also being undertaken.

year the yield was back up to target.”

For more information – contact any of the

She has heard similar

following; Joanne Brady 027 2112135,

stories from other

Bridget McIntosh 027 2838472, Stuart

growers who installed

McLagan 021 2409347 or Andrew Naylor

the bands prior to

027 4405939, Ian Ewart 021 452 104

budburst last season.

Given the Wetas don’t seem too interested in the leaves once they A neighbouring vine minus the band and decimated by Wetas.

have opened, or the fruit (at this stage) the time

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Soil and Vine Nutrition TESSA NICHOLSON

Interpreting and managing soil nutrition should be the goal of all grape growers, according to soil consultant Gerard Besamusca.

The owner of Ag Consult, Gerard is well known in this part of the world. As an expert on soil nutrition, he believes not enough value has been given to the management of the ground beneath the vines.

“We have made great progress in winemaking and marketing, but when it comes to soil fertility we have stood still.”

No matter how much care is given to the vines above the ground, what happens in the soil is going to determine just how successful future crops will be. Which is why soil testing should be a vital step in the annual growing cycle.

When it comes to those tests, which should also include petiole and leaf tests, Gerard says there are some issues growers need to be aware of.

“When we get the results back from a lab, it comes in the form of a graph and these have medium values which we interpret as being the target,” he says. “Things can get off the rails here, because if we see something too high or too low, we take that as a result. But all it means is that it is too high or too low in relation to the medium range and the medium range may have been based on some work from table grapes in the United States. It may not be totally appropriate for vines that we are growing for wine.”

So what exactly should you as a grower be looking for in terms of soil nutrition? Gerard says that will also depend on the variety you are growing. pH The first thing that should be determined when soil testing, is

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immune cells. If

“Sulphur is often not even tested, many

we as humans

labs don’t automatically include it. That

are attacked

can be a problem because sulphur is

by a virus, our

important for vine nitrogen metabolism. In

immune cells

other words if the sulphur is very low, the

send out all

vine will be struggling to do all the things

sorts of signals.

it needs to do with nitrogen.”

Calcium helps

In terms of Marlborough, correct sulphur

the vine to do

levels are vitally important when growing

that, along with a

Sauvignon Blanc, to ensure it delivers

number of other

the zingy, distinctive aroma for which it is

elements.”

renowned.

Phosphorous the pH, or the level of acidity in the soil.

Historically, New Zealand has had low

“There are optimum pHs for vine health

levels of phosphorous and in certain

nutrient availability, although they are

areas it has become something of a

a compromise of a number of factors.

problem for agriculture. The Olsen P

Some of the elements in the soil are less

test is one of the main ones undertaken

available at low pH and more available

when checking soil nutrition. But Gerard

at a pH level of 6 or 7. And then if you

says you shouldn’t confine yourself to

go higher some become less available

this one test alone, given many vineyards

again. Generally speaking, somewhere

may show up low levels in the soil under

between 6.2 and 6.7 is the sweet spot

the Olsen P test, yet when leaves and

where most of the elements have good

petioles are tested there are good or

availability.”

even high levels of phosphorous.

Calcium Gerard says while a lot of people associate pH with calcium, it is not the only element to determine the level.

“You can have a soil with low calcium and high magnesium and that soil can have a high pH. So you want to look at the calcium level in the soil. Even if your pH is okay, it doesn’t necessarily mean your calcium level is just right.

Calcium is necessary for strengthening cell walls in the vine and fruit and is often associated with creating the first defence

“So we recommend that you do that test but also a second one like the Mehlich P test. Sometimes these work better in vineyard environments than the Olsen P.” Phosphorous is so important because it is the key element in the plant’s ability to

“To get those specific aromas, you need thiols which are aroma pre cursers. Those thiols need amino acids which contain sulphur. So if you have very low sulphur levels, the yeast will be struggling to develop the flavour profile we are after.”

Testing for sulphur though can be difficult, as it is an element that is affected by weather conditions, in particular rain, meaning levels can rise or drop depending on how much rainfall has occurred. Also growers need to beware of testing for sulphur on leaf and petiole and treating the results as gospel.

“If people have applied sulphur based fungicides, there will be residue on the leaves, which will inevitably show up in those tests. But elemental sulphur used in a fungicide is not plant available.”

transport energy.

Magnesium

“The sugars that are being harvested

This is important to the vine because

from the solar energy need to be

it helps covert solar energy into plant

transported in a suitable form to parts

energy, sugars and carbohydrates.

of the plant. If your phosphorous is low,

Gerard says while photosynthesis is a

you will get poor shoot or root growth and

major role of magnesium, the element

problems with achieving yields.”

also plays an important role in a number of other processes.

against botrytis infections. However

Sulphur

Gerard says it does even more than

Gerard believes this element is not

Molybdenum

that, working as a boost to the immune

getting the attention it deserves when it

If the levels of molybdenum are too

system.

comes to testing, with the importance

low, your vine could end up suffering

“The role of calcium is involved within

being placed on the Olsen P test for

indigestion.

signalling systems within the plant, like

phosphorous.

“If it is too low it will affect the vines

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19

significantly. Most of the nitrogen is taken up as nitrate nitrogen, especially in conventional vineyards. Before the vine can use it, it needs to be converted to ammonium nitrogen. Then from ammonium nitrogen it can make all the other amino acids and all the other bits and pieces. For that process to happen it needs an enzyme called nitrate reductase and that enzyme requires molybdenum.

“So if molybdenum is in short supply, the vine will struggle to use up all that nitrate nitrogen. It will be like a case of very bad digestion. You get all the nitrate piling up in the tissue and at the same time the vine is starving because it hasn’t got enough nitrogen.”

You only need to apply 20 – 30 grams per hectare of (elemental) foliar molybdenum to make a difference and that difference will occur within 24 hours.

When to test and how often Young vineyards should be tested every year, to establish trends for the future. Gerard says in older vineyards it becomes a little more difficult to gain a proper comparison, on a year-toyear basis, due to irrigation and fertigation.

“We have these cones of soil underneath the drippers where most nutrients are being removed, especially in dry conditions.

We also have weed free strips where the whole soil biology changes.”

So if you are taking samples from the range of the vineyard, you will inevitably end up with completely different results.

“The older the vineyard the more pronounced those differences could become. It becomes important to pay more attention to leaf and petiole testing to get a better handle on how your vines are doing. You will still want to continue soil testing because it is important to look at trends.”

Sampling protocol is vital. Firstly decide on a particular row,

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then a bay within that row and mark it clearly. Ensure all soil tests are taken from that same bay, year after year. This will rule out a lot of variables that could be evident with random sampling.

In terms of when you should test, Gerard says it makes sense to do it straight after harvest, although that is not quite as critical as previously thought.

“I think it is more important to do it at the same time every year, than at a particular time of the year. We are looking for trends, not absolute figures.”

Next month we look at the importance of sub soils.

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www.riversun.co.nz

Our Young Vit TESSA NICHOLSON

Despite winning last year’s Moore Stephens Markham’s Marlborough Young Viticulturist, Matt Duggan had some unfinished business.

That unfinished business was the national

machinery use, or types of vineyard

title – something Matt wanted a second

operation such as trellising or pruning.”

go at. Representing his hometown last

In the theory section at the Marlborough

year, he was placed second in the

competition, Matt was asked by Philip

national competition, behind Wairarapa’s

Gregan the following question; “If

Braden Crosby. This year he was hoping

someone from another wine growing

to go one better. But the competition was

region described Sauvignon Blanc as

tough, with four of the five contestants

B#### Diesel, what would you say?”

also having competed in the national

A harsh statement but totally relevant

competition previously. In the end it came

given it was actually made at this

down to an extremely close margin,

year’s Pinot Noir 2013. So how did Matt

with Gisborne’s Matt Fox taking the

respond?

title, leaving Matt as Runner Up for the

“We have to make people realise that if it

second year in a row.

wasn’t for Marlborough Sauvignon Blanc

But to have got so far and to cement

many other regions wouldn’t have the

his position as the second best young

recognition they currently have. It would

viticulturist in the country, is something

be naive of them to think that they could

Marlborough’s Matt can be proud of, as

have gained the exposure they have on

I am sure his team at Treasury Estate

the world stage without Marlborough

is. Good on him for continuing to seek

Sauvignon Blanc. We have to hold on to

perfection.

local industry members and the CEO of

that, cherish it and not scorn. Financially

Preparing for such a competition is never

NZWinegrowers, Philip Gregan.

this variety drives our industry and it’s

easy. Broken down into sections, the

Points are awarded during each module,

really important. We have to all buy in

young vits have to undertake practical,

meaning you need to be shining in every

to that fact. It’s what we do best and we

theory and public speaking components.

sector if you want to take out the final title.

have to look after it.”

Take the Marlborough competition

Some are easier than others Matt admits

Given he was tops in the interview

where Matt had to talk his way through

– such as the practical sessions.

module, his answer must have gone

a number of pruning scenarios, erect

“There is only so much you can prepare

down well. And it also shows his loyalty to

a trellis end assembly, discuss safe

for in the practical – compared to in the

this region.

machinery use, complete a Health and

theory. You could sit for hours reading

So from all of us Matt, congratulations.

Safety questionnaire on quad bike usage,

about a hundred or more subjects, and

You have done us proud.

explain various pests and diseases and

only two of those are likely to come

how they should be handled and on

up. Whereas in the practical, it is quite

top of that undergo an interview with

limited to what they can ask you to do;

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Profitability Increases for Marlborough Growers TESSA NICHOLSON

It was not only yields that increased in 2013. The Viticulture Monitoring Report shows Marlborough growers experienced increases in income and profitability.

The report conducted by Fruition

came on the back of one of the worst

of Marlborough’s total vineyard area is

Horticulture and funded by

seasons in a number of years was the

based in the Awatere, (according to the

NZWinegrowers, draws on information

icing on the cake.

MDC figures of 2011.)

from 18 local growers , mostly situated in

While many had expected to have lower

“In the vineyard model, Sauvignon Blanc

the Wairau Valley, with four based in the

bunch numbers in the 2012/13 season

yielded 13.1 tonnes per hectare, on

Awatere. The information from all growers

because of wet and cold conditions in

average up 21% on the previous year

is collated, with the final Marlborough

December 2011, the flowering conditions

and 9% up on the 2008 – 12 average.

model based on 30 producing hectares.

last year ensured an excellent fruit set.

On the monitored vineyard, yields for

Sauvignon Blanc represents 77% of the

And given the majority of growers within

Sauvignon Blanc ranged from 8.1 tonnes

producing area, followed by Pinot Noir,

the model had increased cane numbers

(Awatere) to 19.6 tonnes per hectare. The

Chardonnay, Pinot Gris and Riesling.

to protect against a second year of low

Wairau growers in the survey produced

Released last month, the report shows an

yields, the increase in yields of 26% is

yields of Sauvignon Blanc 41% higher

increase in optimism from the majority of

understandable.

than the Awatere growers.”

growers, with expectations that next year

“This equates to an average yield of 12.2

In terms of other varieties in the model,

could be even bigger in all aspects.

tonnes per hectare, compared with 9.7

Pinot Noir yields were up 72% over the

“Growers feel the indicators for the

tonnes in the previous year. There was

previous season and 23% above the

wine industry are looking better for

a decided difference in yield between

2008-12 average. Pinot Gris increased by

the next few years,” the report states.

the sub regions, with the Wairau growers

56%, Riesling by 47% and Chardonnay-

“Many commented that the industry has

reporting 35% higher yields across all

Mendoza and Clone 15 by 39%, when

stabilised and matured and is now in a

varieties compared with the Awatere.”

compared with 2011/12.

much more sustainable situation.”

What needs to be taken into account is

The conditions of 2012/13 could not

the report’s averaging of yields from all

have been more different from the

18 growers involved. The four Awatere

previous vintage, with excellent flowering

growers saw nowhere near the yield

conditions in December setting the

increase of their compatriots in the

platform for increased yields. The model

Wairau, and their low yields, (in some

shows there was a 26% improvement in

cases extremely low) have brought that

average yields per hectare, due to those

average tonnage down considerably.

favourable conditions. The fact that they

Especially when you consider that 29%

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The Official Magazine of Wine Marlborough

Grape Prices Rise Significantly It wasn’t only yields going up, average prices for fruit also increased significantly. Across all varieties, the price rose by 22% to $1720 per tonne, when compared with the previous season.

Sauvignon Blanc prices rose by $288 (22%) to $1603 per tonne, which is very

close to the 2008-12 average of $1601

high of 2008 where it was $14,970, it is

spent on weed and pest control, due to

per tonne.

certainly a big leap in the right direction

the good summer conditions.

Pinot Noir rose by $289 per tonne (11%)

for economic sustainability.

to $3024, with Pinot Gris rising by $80

Given the shortage of fruit last year,

a tonne and Chardonnay up $367 per

many of the growers have been able

tonne. Those price increases, spurred

to secure long term contracts, with the

on by the shortage of wine following

report showing some have reduced the

2012, are far higher than the model

number of wineries they supply, and/

growers had expected. When questioned

or not re-signed with wineries they had

last year, the average price increase

experienced difficult relationships with.

expected was around 6%.

The Future For the first time in a number of years, some growers are looking at further development.

“Development increased from zero in 2011/12 to $17,100 in 2012/13, due to two growers in the survey planting new areas on their properties. More

Spending

development is planned for the model

In terms of costs, nearly every one of

with a lesser amount in 2014, but higher

the 18 growers involved stated there

again in 2015 when plants are ready.

was no fat left to cut in terms of vineyard

Development plans also tended to be into

expenditure. Repairs and maintenance

new land, rather than replanting existing

have been placed on the back burner for

vineyards.”

a number of years now, as has fertiliser

Several growers in the survey had

applications. However, both those areas

indicated they are looking to purchase

Revenue Well Up

are now being spent on, with fertiliser

additional vineyard area, in an effort to

The net cash income for Marlborough this

costs rising substantially in the past 12

increase economies of scale.

last season was $625,800 – or $20,860

months.

Heading into what is expected to be an

per hectare. That is a 53% increase on

“However the $200 per hectare for

even higher yielding season next year,

the previous season.

fertiliser is still $229 per hectare less than

the model’s growers are not planning

The increase in revenue has meant a

the 2008/09 season.”

on cutting back cane numbers. Instead

substantial increase in vineyard profit

There was an increase of 44% in

those that moved up to four canes

before tax. This has increased by 220%

spending on repairs and maintenance,

for Sauvignon Blanc last year, intend

over the 2012/13 season, to $9800 per

and due to the spring conditions, frost

repeating that this year.

hectare. While it is still a long way off the

protection costs were also up. However

“If average weather conditions occur

there was a decrease in the amount

during flowering in December 2013,

Looking forward though, the model is not expecting similar increases next year.

“The improved yields in Marlborough in 2013 have limited grower’s expectations to a minimal price increase across all varieties in 2013/14, as supply catches back up to demand.”

potential yields will increase compared with 2012/13. In the model the minimal increase in forecast yield to 12.3 tonnes per hectare is influenced in many cases by growers limiting their budget to the yield cap prescribed by their winery.”

The model is budgeting on Sauvignon Blanc achieving 13.4 tonnes per hectare - up 2% on the past season.

Prices paid for fruit are not expected to increase dramatically, and vineyard working expenses are expected to rise by just 3% Marlborough Profitability

The Official Magazine of Wine Marlborough

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Preparing For Frosts TESSA NICHOLSON

With spring comes bud burst. With bud burst comes the fear of frosts.

There is nothing you as a grower can do to stop a frost – that’s all up to Mother Nature. But you can prepare for such weather events.

Ninety-nine percent of all frosts that hit Marlborough are radiation, according to Stu Powell of Climate Consulting. These occur during cool, clear conditions, with heat being lost from the ground into the

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atmosphere, creating an inversion layer.

The extent of the damage to vines is dependent on when in the life cycle of the vine the frost hits, and at what level.

When a vine is dormant, it can sustain temperatures of minus 15. But once the buds begin breaking, that critical temperature increases to minus 3. By the time leaves and inflorescences appear,

The Official Magazine of Wine Marlborough

that increases yet again with anything below zero likely to cause damage.

One form of preventative action that can be taken, is to prepare the vineyard floor. Viticulturist consultant Dominic Pecchenino says working the middles, by discing, rolling and packing can help.

“If the soils are clean, bare packed and moist it allows them to absorb heat during the day and at night time it radiates out.”

The use of cover crops while good in many other respects of the vineyard’s cycle, are not ideal when frosts are likely. Instead of absorbing heat during the day, as bare, moist soil does, the cover crops will reflect the heat leaving nothing to radiate out during the cooler night-time. Mowing grass right back to the soil level can be undertaken, but don’t decide to do it today, and expect it to work tomorrow. Dominic says the soil needs to have up to three weeks of compaction before it starts delivering benefits.

Raising fruiting wires can also be of benefit. For every 100mm the wire is above the ground surface the temperature will increase by approximately point 2 degrees.

Frost fighting methods are varied – but the following are the most common. We look at the advantages and disadvantages of all.

Helicopters work by mixing vast quantities of warmer air above ground (an inversion) with colder air near the surface during a typical radiation frost. A prearranged flight path taking into account vineyard shape, area, known cold spots and drift wind directions is essential.

Advantages; - One chopper will protect 10 – 40ha depending on power and thrust from blades, - Only pay for when called, - No mess.

Disadvantages; - Have to make decision to place on standby prior to frost event, - Standby costs apply if not used, - Availability during frost season not always guaranteed, - Noise issues, - High running cost if used frequently for longer periods.

Windmachines work in a similar manner to Helicopters in that they also require strong inversion conditions for best success.

Placement is critical to maximise efficiency and upper gear box rotation time must be 6 minutes or less. Air is drawn down from heights of 20m + by blades slightly angled towards ground and mixed with colder air near the surface.

Advantages; - Auto start function, - Low maintenance costs, - Cheap to run, - Protect 4 – 5 ha under idyllic conditions.

Disadvantages; - Noise, (resource consents required) - Aesthetics out of season, - Moderately high initial purchase cost, - Not recommended where drift speeds exceed 12kph.

Water – irrigation: Water can be applied to vines using a variety of sprinkler applicators with varying capacities to deliver water at a specific rates (mm/hr). The colder it gets the more water you have to put on. Some applicators such as the flipper variety are not suited where drift wind speeds exceed 6kph as water droplets are blown off target.

Advantages; Will protect to lower temperatures than either Helicopters or Wind machines, (-7°C), - application rates can be refined with technology saving cost and water.

Disadvantages; - Must have the availability of water to recharge dams/ reservoirs, - High initial set up cost, relatively higher maintenance costs, - Not all vines or soil types like application of water at certain times of the year so can get messy after consecutive frost events.

Other things to check as spring arrives include; • Make sure your frost alarm or weather station sensors are working and information is going to the correct staff • The wind machine batteries are fully charged and you have plenty of diesel • Subscribe to an area specific frost forecast.

Next issue we will look at what to do if a frost hits. What are your options?

McAlpines Roundwood Limited

Suppliers of

Quality Roundwood Contact:

Grant Cathcart Phone 03 313 8339 Fax 03 313 3767 Mobile 021 511 460

roundwood@mcalpines.co.nz

The Official Magazine of Wine Marlborough

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25

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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KWP2010

For vintage protection, see your regular supplier and insist on Kumulus DF.

9/2013 WINEPRESS

The Official Magazine of Wine Marlborough

Up In Smoak

BY ANNABELLE LATZ

A sweet smell lingers and wafts in the air, laced with manuka. It is coming from a smoking wine barrel, containing local delicacies.

George Baxter and Jeremy McKenzie

perfecting the draw of the smoke and the

manuka chips to evenly spread around

cheekily check the contents of the large

heat intensity to create the best possible

the vessel to the delicacy of the moment

format smoker and declare job done.

flavour of the delicacy they are smoking

- whether it be venison, wild game

“Up in smoak” is the creative muse of

at the time. The shape and curve of the

sausages, salmon, or trout.

Jeremy and George utilising recycled

barrel allows the heat of the smoking

Initially the idea was floated as being a

wine barrels to create a unique

bit of fun in making one or two, but

cooker.

popularity has meant these two good

Jeremy is Senior Winemaker at

mates have been busy sending them

Villa Maria Estate and has a vast

further than our shores.

knowledge of the wine and food

Currently, “Up in Smoak” has a

industry, while George is an industrial

presence in London, and across the

artist with a design background, a

ditch in Sydney, Cloudy Bay Clams

fitter and turner by trade who has

use the smoker and it has graced a

great skill with wood and steel and

wine and food festival in Noosa with

a crafty eye for creating something

Yarra Valley trout.

unique.

Marlborough Wine and Food Festival

A large part of Jeremy’s work role

earlier this year provided a chance to

involves entertaining guests, whether

show what the smokers are all about

hunting and cooking wild game or

in conjunction with New Zealand

diving for scallops and promoting

King salmon, and the plan is to hit

produce of the Marlborough region.

the road with them later this year, to

Jeremy first discussed making the

popular events such as the Nelmac

smokers with George some five

Garden Marlborough fete.

years ago.

What is most important in this project

He had been catching a lot of kawhai

for George and Jeremy is being

that summer, and had heard that it

able to recycle and make something

was best smoked. Noticing there

unique whilst adding a point of

was an excess of used wine barrels,

difference to an occasion.

the two hatched a plan for a smoker

The cool concept Jeremy says they

concept.

have been striving for has certainly

“It’s using something (the barrel)

worked, which George believes is

that’s been used before, for a totally

now about seeing just how far they

different purpose,” says George.

can take it.

They have been tweaking their

Smoaking barrel creators, Jeremy McKenzie (left)

design since the beginning;

and George Baxter.

The Official Magazine of Wine Marlborough

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Contract Growers Wanted Rapaura Springs Wines has had another amazing year growing, making, and selling premium quality branded wine.

The multi award winning wine that our great team of growers and winemakers delivered along with a huge investment in marketing and promotion has created unprecedented demand.

We are now looking for more Contract Growers to join the team; we can offer: • An attractive price per tonne • Long Term contracts • Cropping levels per hectare that reflect your individual vineyards ability to produce quality wine • An in house grower support program • Access to independent viticultural advice Rapaura Springs and its parent company Spring Creek Vintners are locally owned with significant assets in both wine processing and vineyard production, we are passionate about the New Zealand wine industry – so if you are a new grower or a more experienced one coming off contract give us a call and join the team.

Call our grower liaison Simon Bowers on 021 446 993 or email your contact details to scn@xtra.co.nz

Lex Thomson B.Vit & Oen. is available to assist the winegrower.

Services include: • Viticulture consultation and vineyard management.

• Spray plans • Pest and disease monitoring.

• Assistance with SWNZ scorecards, audits and the associated record keeping.

• 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

PROVINCIAL COLDSTORES LIMITED LET US TAKE CARE OF ALL YOUR CONTROLLED TEMPERATURE STORAGE REQUIREMENTS IN OUR

CUSTOM CONTROLLED AREA • Over 60,000 cubic metres of storage spread over two sites • Sophisticated monitoring equipment ensures your product is kept at the optimum temperature • We could lease you a small room for your exclusive use to suit your particular temperature requirements • We store bottled wine, barrels of wine, new plants awaiting the opportune time to plant • Individual rooms available which are being used to grow new budwood

Old Renwick Road, Blenheim.

Tel: 03 5782648 Fax: 03 5782546 Gouland Road, Spring Creek. Tel: 03 5705944 Fax 03 5705955

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The Official Magazine of Wine Marlborough

SUPPLIERS OF: n Vineyard posts & strainers n Quality timber products n Utility buildings - designed for your needs n Locally owned n Working towards the betterment of Marlborough

TOP DEALS ~ TOP SERVICE 163 Hammerichs Road, Blenheim Ph 03 578 0221 Fax 03 578 0251 sales@rapauratimber.co.nz

Wine Unwound A ROOKIE’S PERSPECTIVE WITH ANNABELLE LATZ

Complete the Circle Nitrogen sparger and sample bottle in

temperature, which

hand, a close eye on my watch, I paused

currently sat between

for a moment to think. All this winemaking

around 19 and 21

stuff sometimes makes me feel like one

degrees, would have

of those crazy terriers spinning around in

to be dropped to near

circles, chasing its tail.

freezing, and Co2 would

From the moment the first grape is

have to be added.

crushed, we make every effort to ensure

It sounds dreadfully

Co2 is involved in every wine addition

technical and time

and movement, to avoid oxidation. Well,

consuming.

technically speaking, this happens

Far away from the

naturally during fermentation, and after

world of white wine and

fermentation this task is handed over to

nitrogen sparging, I had

humans.

a great time recently getting very mucky

Well if they are the medicine, then I was

But then, once the winemaking process is

as I completed a series of Pinot Noir

the doctor.

complete, we have to take the Co2 out of

rackings and oak stave transporting.

These Chardonnay lees were thick and

the wine, but not all out, to enable bottling

It went a bit like this; rack the tank, pump

quite icky.

and dispatch.

the remaining lees into a giant white tub,

I was shown how to ‘aerate’ them. The

Hence, the circle.

and hose out the tank.

aquarium pump is a small plastic device,

Dispatch prep for white wine; it’s one of

Put some banana-style water proof

with a narrow long plastic hose which

my new favourite things to do.

pants on, grab a torch and some wire

goes into the lees to circulate air.

As the required Co2 levels differ,

cutters, clamber through the relatively

The lees changed from a thick and

generally having to be between 800 mg/

generously-sized tank front door to

messy consistency to a smooth textured

litre and 1400 mg/l, dispatch and bottling

dislodge the staves from the back of the

liquid. They were then ready to go back

prep is a great way to ensure a busy day.

tank.

into the tank with the Chardonnay for

I sparge the tanks with nitrogen to reduce

Push the staves to the front of the tank,

medicinal purposes.

the Co2 level. If winemaking was purely a

push them through the door, slide out the

It was Friday August 16, mid-afternoon.

science I would be forgiven for thinking I

door after them, lift the very cumbersome

I was setting up the pump to add these

could estimate after a couple of readings

staves onto a trolley.

lees back in with the wine. But as I was

how quickly the level was dropping, thus

Find the nearest staircase, lug the staves

cleaning my line the ground started

leave the tank sparging for a specified

up the stairs by the armful, put them

rocking and rolling. Another earthquake.

time.

through the lid of the tank that was just

Come to think of it, between the big

But no, winemaking is also an art.

racked into.

shake and the numerous aftershocks,

As I crept closer to the required Co2 level

Take off banana pants.

the lees were getting a bit more aeration

I have to admit I found it all quite exciting.

Do it all again, about three times.

treatment. Thanks Mother Nature.

Mixed with an element of fear. If I

Lees. These were described to me the

http://annabellelatz.blogspot.co.nz/

dropped the Co2 level too low the tank

other day as the ‘medicine’ of the wine.

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Export and Market News Total Export Volume & Value - MAT May 2013 total value of exports is $1.201 billion, up 3% on the previous year.

- YTD May 2013 total value of exports is $1.114 billion, up 2% on the previous year.

- Total value of May 2013 exports was $87.2 m. down 12% on May 2012.

- MAT June 2013 exports are 171.1 m. litres, down 5% (8.7 m. litres) on the previous year.

- June 20133 exports were 12.7 m. litres up 5% (0.6 m. litres) on June 2012.

Export Value per Litre - All wines - May 2013 average value was $7.61 per litre up $0.35 per litre on May 2012.

- YTD May 2013 average value is $7.11 per litre.

- MAT May 2013 average price is $7.11 per litre, up $0.02

from the previous month and up 8% or $0.55 per litre on MAT May 2012.

Packaged wines - Excluding unpackaged wine from the data, the May 2013 average value was $8.24 per litre, up $0.21 litre on May 2012.

- YTD May 2013 average value is $8.41 per litre.

- MAT May 2013 the average price is $8.43 per litre, up $0.01 (0.1%) per litre on MAT May 2012.

- MAT May 2013 prices are up 3% to the UK, but are down 1% Export Volume by Country of Destination In June, for the major markets, exports were up 65% to the USA and 3% to Australia but were down 15% to the UK. Canada was down 24% for the month, while performance of other markets was mixed, with the best performer being Singapore +115%

Names change. It’s what stays the same that counts.

As a result of the recent CRT/Farmlands merger, Skeltons has been renamed Farmlands Horticulture.

Rest assured, we’ll continue to deliver the very best advice, products and services to your horticulture business. As always, our

Farmlands Co-operative Society Limited FAR21931

team of highly qualified and knowledgeable Technical Advisers are

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wholly focused on helping you achieve optimum results.

Even our number’s stayed the same. So call the Farmlands Horticulture team to discuss your needs.

Bridget McIntosh 0272 838 472

Johnny McMillan 0277 889 995

Horticulture The Official Magazine of Wine Marlborough

Wine Happenings A monthly list of events within the Marlborough wine industry.

To have your event included in next month’s calendar please email details to tessa.nicholson@me.com 4-7

SEPTEMBER

Plant & Food Research Plant Dormancy Symposium

16

Entries open for Marlborough Wine Show

20

Closing date for entries in the Australian Alternative

9

Marlborough Wine Show Awards Dinner

Wine Varieties Show 2013 (Open to NZ entrants) –

23

Air New Zealand Wine Awards Dinner -

– Auckland

Mildura – Australia 26

Pick the Trophies Tasting New Zealand International

Queenstown 26

Wine Show - Auckland 28

New Zealand International Wine Show awards dinner – Auckland

4

Marlborough Wine Show entries close

22-23

Judging Marlborough Wine Show

28

1 – 3

Marlborough Wine Weekend

1 – 8:

Seminar 2 Taruna Certicate in Applied Organics and Biodynamics – info@taruna.ac.nz Wineworks Marlborough Sauvignon Blanc Yacht Race

Marlborough Winegrowers AGM

DECEMBER Christchurch/South Island Wine and Food Festival – Christchurch JANUARY 2014 30 – Feb 1 Central Otago Pinot Noir Celebration – Central

NOVEMBER

14:

trophy medal wines open for tasting)

7

OCTOBER

Air NZ Wine Tasting in Blenheim (Silver, Gold’s and

Otago FEBRUARY 8

30th Anniversary Marlborough Wine and Food Festival

GREAT FOOD, GREAT WINES AND GREAT FRIENDS COME TOGETHER AT HERZOG’S BISTRO! Come and enjoy Marlborough’s stunning Spring days and join us for a casual lunch in the beautiful Bistro gardens or cosy up in front of the open fire for a delicious dinner. All for the love of wine!

And for all you wine aficionados, come and indulge in one of New Zealand’s largest International wine lists!

HERZOG OPENING HOURS LUNCH: Wed to Sun: Main menu, 12pm - 3pm; DINNER: Wed to Sat: From 6pm - late Check out our latest menu online - www.herzog.co.nz CELLAR DOOR: Mon to Fri: 9am to 5pm, Weekends: 11am to 4pm Hans Herzog Estate | 81 Jeffries Road | Blenheim |03 572 8770 | info@herzog.co.nz | www.herzog.co.nz

The Official Magazine of Wine Marlborough

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31

News From Home and Away Accolades - Romeo Bragato

Trophy for Champion Riesling - Johanneshof Cellars

The following Marlborough growers picked up trophies at the

Gewürztraminer 2012

recent Romeo Bragato Wine Awards.

Liquorland Trophy for Champion Pinot Gris - Johanneshof

Reserve Champion Wine of the Show and Champion

Cellars Pinot Gris 2012

Chardonnay – Villa Maria Single Vineyard Taylors Pass

Trophy for Champion Sweet Wine - Forrest Botrytised Riesling

Chardonnay 2011 – Ian Buck

2012

Champion Riesling – Wither Hills Cellar Release Kerseley

Macvine International Trophy for Champion Chardonnay - Matua

Riesling 2012 – Wendy and Owen Glover

Single Vineyard Marlborough Chardonnay 2012

Champion Sauvignon Blanc – Saint Clair Pioneer Block 1

Caffe l’Affare Trophy for Champion Sauvignon Blanc - Stanley

Foundation Sauvignon Blanc 2012 – Phillip and Cheryl Sowman

Estates Stanrock Marlborough Sauvignon Blanc 2012

Champion Gewürztraminer – Zephyr Gewurztraminer 2012 –

Singapore Airlines Trophy for Champion Pinot Noir - Giesen The

Wendy and Owned Glover

Brothers Marlborough Pinot Noir 2011

Champion Dessert Villa Maria Reserve Marlborough Noble Riesling 2012 – Chris Fletcher

Sommelier Awards London Esk Valley Estate’s Marlborough Riesling 2011 – Trophy for Gastropub Wine of the Year

Spiegelau Wine Awards Spiegelau Trophy for Champion Wine of the Show - Matua Single Vineyard Marlborough Chardonnay 2012 Spiegelau Trophy for Champion Producer of the Show jointly awarded to: Johanneshof Cellars, Saint Clair Family Estate and Villa Maria Estate

International Business Finalists Both Marisco Vineyards and Yealands Wine Group have been recognized for their outstanding international success and are finalists in the International Business Awards. Marisco Vineyard is in the ANZ Best Business Operating Internationally – $10m -$50m category, while Yealands Wine Group is a finalist in the over $50m category.

It is the first time in four years that a winery has made it to the

classifieds Crop Monitoring Scouts - Marlborough. Fruitfed Supplies Technical Services Crop Monitoring requires grape crop monitoring scouts for the coming season in the Marlborough region. The successful applicants will be monitoring grape crops for key pest and diseases following CM protocols.

The positions start in October and run through until March/ April 2014.

Training will be given, but some experience in pest & disease ID would be preferred. Applicants must have their own reliable transport. For further enquiries and application forms please contact Rena Mehrtens, 06 873 0959, renamehrtens@pggwrightson.co.nz or Melanie Garrick, melanie.garrick@fruitfedsupplies.co.nz

finals, so having two from Marlborough is great news. The winners will be announced in Auckland on September 26.

Judges for Air NZ Wine Show Three international judges will help the team of New Zealander’s at this year’s Air New Zealand Wine Awards. Alongside Chairman of Judges, Michael Brajkovich MW will be Dan Berger from America, Sophie Otton from Sydney and Madeleine Stenwreth MW from Sweden. Judging will take place in Auckland between November 4 and 6, with the awards dinner being held in Queenstown on November 23.

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

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The Official Magazine of Wine Marlborough

Mealybugs!

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Insist on Movento from Bayer.

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