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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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.
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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.
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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.
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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.”
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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.
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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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/2013 WINEPRESS
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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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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
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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
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What makes Kumulus® DF the preferred sulphur fungicide of New Zealand’s major vineyards? Maximum fungicidal effect.
The optimum range of particle sizes in the Kumulus DF micro-granular formulation is unique, providing excellent plant coverage, rapid action, crop safety and persistence.
Excellent spray distribution.
Kumulus DF dissolves rapidly in water to form a stable, easily-maintained suspension.
Dust-free mixing.
Ten times larger particles than dust or ground sulphur powders means cleaner handling.
Improved adherence.
Kumulus DF contains a spreader/ sticker for excellent adherance and rainfastness.
Organic Certification. Certified organic by BioGro New Zealand 2007
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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.
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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
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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! You can run but you can’t hide.
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Movento 100SC® is registered pursuant to the AVCM Act 1997, No P8434 and to the HSNO Act 1996, No HSR100545. Movento 100SC® is a registered trademark of the Bayer Group. ® Priority Partnership is a registered trademark of Nufarm Ltd. ©Bayer CropScience 2013.