Emerging varieties and trends in the New Zealand wine industry

Welcome everyone and in the spirit of This webinar today kia ora um also in The spirit of reconciliation um myself Being based in australia i would like to Acknowledge the traditional owners of The land pay respect to elders past Present and emerging and pay this Respect aboriginal and torres strait Islander people who may be here today Really excited to have you on board Today it is day two of new zealand wine Week I’m also really excited with the panel That we’ve brought together today Because we are going to be doing a deep Dive into emerging varieties and trends And change in the new zealand wine Industry For those of you that don’t know me my Name is sarah andrew i am the wset Business development manager for Australia and new zealand wcd certified Educator and an etp facilitator Without further ado i really would like To get started by introducing you to our Panel today Because it’s all about them their Expertise and their knowledge So let’s get started Firstly i’d like to introduce left on my Screen is jane skilton master of wine Jane began her career in london Completing the wsct diploma in wines and Spirits in 1988.

Um she then Transitioned to 1993 in which she very Successfully completed her mw studies And in 2000 um the lure of new zealand Brought her and her family to the lovely Landscape 2006 she founded the new new zealand School of wine and spirits and since Then has been teaching wct Qualifications to trade and consumers Most of her time is spent delivering wsa To courses around new zealand she also Travels internationally to teach Jane enjoys judging wine competitions And has been a guest at international Judging at a number of chinese and Australian wine shows jane is the new Zealand editor of gourmet traveler wine Contributes to a number of other wine Publications in both new zealand and Overseas welcome jane and thank you for Giving up your time today thank you very Much sarah Next on my screen um we have celia hayes So celia is the director of the new Zealand school of food and wine Silly has been educating the next Generation of wine hospitality and Culinary professionals since founding The school in 1995. Celia holds both an mba and a master’s Of education her focus is on creating Education programs that are approved by New zealand qualifications authority

She has recently been appointed the wine And beverage Lecturer at auckland university of Technology in a part-time capacity Welcome celia it’s great to see you Again And our final panelist for today is Michael darby so michael started his Career actually in australia as a Marketer and product manager in the Breakfast cereal and health food Industry he returned to new zealand to Take the role as a lecturer first at the Christ church college of education Followed by the university of canterbury Out of curiosity in 2019 he completed His first vintages of selahand in north Canterbury between teaching obligations He started the third man wine Specialising riesling and then more Recently started producing small theory As a hobby project producing small batch Fines Michael is a certified sommelier with Cms to use experience as consulting and Practicing similar He’s a wset diploma graduate 2017 And current mw student Alongside alongside all of this teaching Wset level one to three through the wine Education company which he launched in 2018 He’s currently teaching marketing at Nelson mulberry institute of technology

Today So as you can see we’ve got an amazing Wealth of talent expertise and knowledge In the new zealand landscape it is great To have three approved providers the Three business owners and founders of Their apps and we’re going to get Started with the first discussion of Focusing from michael and his knowledge And expertise on change in the new Zealand landscape over to you michael Thanks sarah Just a little a little correction it’s Actually 2008 that i did my first uh Salahan vintage which was uh A good reason never to go out too late At night otherwise you get you get roped Into doing crazy things Um but crazy things as well of course This is all about sometimes Um I came into the industry at a time of Change which is 2008 2009 And if we look at the last 10 years you Know we think about Um What’s going on in the new zealand Industry in the last 10 years it’s been Really quite incremental like if you Were to look at it on the headline Uh the industry’s doubled in size which Is no mean feat And yet it’s been kind of punctuated By two extremely uh transformational

Events and the first was when i was in The industry and it wasn’t me getting Into the industry it was um the fact That we had an oversupply problem so we Had this enormous oversupply At a time of um Falling demand due to the gfc and it’s Kind of interesting now today to look Back because it took a good five years Really for the industry to to bounce Back from that and To some degree it still casts a shadow Of the industry in terms of you know the The expected pricing of sauvignon blanc Which is much lower now it actually Hasn’t really changed for 10 years Than than you know pre-2008 levels And so it’s doubled but yeah what’s Really happened in 10 years it’s been This this process of incremental change Uh and and consolidation and we can book In this with with today’s kind of covert Um pandemic With an under supply melba of course Been down about 21 in the 2021 vintage Um and The national harvest been down about 19 So we’ve kind of got this this bookend Of two Punctuating events that i think will Uh define the industry for some time Followed by kind of a doubling of the Size of the index point in between so Um so we’ve definitely had an

Interesting ride and i think the last 10 Years have been Not spectacular in terms of Transformation If we haven’t had the arrival of savion Blanc we haven’t had the arrival of Screw caps there hasn’t been anything Any one thing That’s really defined the industry but We have had um probably Um a thousand incremental changes which Kind of described the industry and it Has led its growth Um so So in the last 10 years what would i Have what would i have thought you know Like um Let’s let’s consider it in terms of Change now change in the industry is i Kind of see it as a little bit more of a Conversation or process of discovery Um And it’s a conversation between Producers and consumers And 10 years ago You know this oversupply caused a lot of A lot of hurt a lot of hurt and Vineyards a lot of hurt to vineyard Owners the price of The price of one went down the winners In this was were the consumers the Losers of this largely were people who Owned vineyards uh and and those that That were under capitalized so there was

A lot of hurt um that went into it and If we fast forward today i think we have A kind of a similar problem there will Be There will be there will be people that Are in fact find it difficult going Through this this change process Nonetheless if you have this hypothesis Ten years ago Um The hypothesis would have been sauvignon Blanc was potentially um the reliance in Sauvignon blanc was a massive industry For the Massive issue for the new zealand Industry we were vulnerable perhaps People consider it to be fragile um that Hasn’t panned out the last 10 years has Has definitely shown that sauvignon Blanc Um Continues to grow and continues to Improve and its its quality and its Ability to deliver are really what the Customer wants Which is At a price at a range of price levels Exceptionally high quality Protective wines and wines that are Fruit forward And refreshing Uh if we were to have a look at pen and 19 years ago we would have thought that This would have perhaps um

Gone forward in terms of being the Second Savion blanc we might we might consider That to be the star of the next 10 years I think pinot noir has definitely Improved in terms of its quality and its Accolades we could discuss whether that Is um Producer driven or consumer driven But but pinot noir has definitely Definitely developed in terms of his Style and perhaps his commercial success Has not been what we anticipated and i Think this similar kind of thing is is True of chardonnay would have Anticipated more commercial success Instead what we’ve had is accolades and You could say um Great quality across the board Um Kimberly we had a poll i just wanted to Can i just quickly i just wanted to Quickly run the first poll I just want to see where we’re at if um In terms of where you’re currently Studying or your highest level just want To quickly see What our highest level is okay can we Close the poll off Okay 28 diploma 33 level 3 to 30 level 2 okay 8 level 1. that’s great um I meant to do that first so it’s good to Know where we’re at uh so so in terms of

Change um you know i think what we’re Going to see in this this current change And i think Um maybe jane’s going to going to speak Heavily on this but or or with more Insight on this but Um that we’re going to see prices going Up because of the the under supply Um and we’re going to see bulk producers And those who rely on cheaper cheaper Savings on blank perhaps losing out of This Uh if we’re to just quickly jump onto Some trends in the industry It’s kind of a little bit like an Elephant metaphor that proverbial Elephant where where um the blind people Stand around and try and describe the Elephant Um the new zealand industry is so broad So distinctive um so Um I guess so diverse in terms of our Styles we don’t have Um a a strong Um kind of gi system that that um That directs wine makers in terms of What that to make um but we do see some Some trends and the first one We’re going to just quickly talk about Is rose and this is a global trend uh New zealand this is this has gone Forward Um become a growing category mostly on

The domestic market But a dry fruity style of rose So that’s um That’s probably the The the key trend of the last few years Which is a a rise in rose A few interesting ones that i thought I’d mention while we’re talking about Rose and could we have a Actually can we have a bit of a poll uh The next poll piece kimberly Okay the rosacean we’re not talking About sustainable from an environmental Point of view but is it sustainable in Terms of could it grow could it double In size The um the new zealand rose aim industry Okay let’s close close that Okay people think yes rosa could double In size um or can definitely continue The growth and let’s have a look at one One more poll the next poll for rose Is it primarily driven by the consumer The producer now this is there’s no Right answer to this but it’s a great Discussion point Okay What have you got Okay so 76 percent same consumer yeah There’s so there are examples of this so A lot of the new zealand producers are Actually making rose often as a cash Flow wine from really high quality pinot Noir so the costs are high

That’s not really a i don’t think that’s Necessarily a sustainable Ready to grow I’m gonna a couple of examples is dave Closton from from two rivers um doing More or less southern french style and Actually planting for rose which is a Different point of view i think that’s a Producer driven kind of trend and i do See that continuing But there’s a there’s at the opposite End of the market there is there is Definitely a Consumer-driven aspect uh if you Consider say that geesen Make a blush from a from a riesling And This riesling um It’s the second The second um I guess by volume so the second highest Selling riesling in new zealand is Actually a rose and that’s really a Consumer-driven wine In the sense that it’s it’s ideal for a Millennial market it’s an occasion wine It could be put in keg it can be um You know Over the summer uh i guess three bottles Into my house Um You know and and so it’s kind of got This broad drinkability over the summer So a really good barbecue occasion type

Of wine And um And i see that as a good use of Reasoning in new zealand which is which Has really struggled um but definitely a Consumer driven if we just have a look At sparkling for a minute Is that the first poll for sparkling Actually Just hold off we’ll just hold off on That Actually no let’s let’s get going Do that poll now we’ll do talk about Getting that first Is If i could just interrupt That poll can continue while we’re Talking so kimberley feel free to have That pull up I just think i’m Really pointing your comments about Roseanne i love your polls on whether It’s consumer-led or producer-led um Through through my mw studies i ended up In with um a visit to ernst gallo and This was in 2019 at the time they were Planning to build bottling facilities in Europe Ahead of the rise of the demand of rose So if that says something my financial Commitment um it may be consumer-led but Producers that have the ability to Support it definitely are ahead of the Game

Back to you Yeah yeah i think like there’s there’s Always a it’s always a um whether Something’s consumer producer letters is There’s a little bit of a judgment call But i think it makes a great discussion But i think definitely like the two Rivers example that i do i’ll debut or Beauty now uh is is one that that is Paler more savory than the fruit forward Versions from new zealand i think that’s That’s visionary and there’s nothing Wrong with that that’s that’s definitely Like these these things work hand in Hand on the other side it’s really good To have Something that’s more kind of Drinkable for For millennials and those entering the Wine market in the in this case the The reasoning with it with the touch of Syrah So if we if we think about sparkling Again this is not a new zealand trend This is a global trend sparkling is up Dramatically in the last five years and It’s proliferating it’s not just Specialty producers anymore it’s Proliferating proliferating across a Range of producers so those that Typically produce still wines in Addition to that we see mum Entering marlborough with the mum Marlborough

And i think we We definitely see that as a trend i Think something kind of emerging in this Trend is in the pet net space uh a wine That perhaps you know we could talk About as a conversation is the greystone Riesling pet net because reasoning as i Said is slightly struggled um to gain a Foothold commercially um As a kind of a recognized commercial Vine and in many places in new zealand And that the pet net that goes there is Not just Going into specialty channels it’s Really going into Traditional liquor Um channels and Uh and so you know for those of you that Said yes petnet can cross across the Boundaries i think we’re definitely Seeing Um pet in that crossing the boundaries If we can have the next next poll Oh okay So i guess i guess i’ve got a a Different question today actually which Is is pen that Um You know what would have to happen for Pet nap to cross over into mainstream Polls we’ll keep that poll up for a Minute what would have to happen for for Petnett to go really mainstream i think That that is what’s on a lot of

Producers mind in new zealand which is How do we how do we do this at scale What technology would we need what steps Forward um in our knowledge would we Need in order to um for fitness to be to Be mainstream As we can’t really talk about emerging Trends without talking about natural Wines and and low intervention Um The natural wine movement still is is Is proudly i think and very well Represented by specialist producers such As candeli But also mainstream producers Uh are starting to either make a natural Or low-far low-fi alternative wine um Usually organic producers um do that Such as carrick with the Um with some of their wounds um but i Think across the board low intervention Or low-fi ideas are infiltrating um more Standard commercial wines Which may not quite hit grocery but They’ll they’ll hit traditional liquor Ones that are unfined unfiltered Ambient yeast low so2 Um Wines that may be a bit cloudy um can go Out into an increasing number of outlets As i said not not typically um grocery But um for others i think an interesting Point is piquet um and there’s a few of Those down to be made and i think that’s

That’s a Wine you know a beverage a wine-based Beverage That um that will kind of appeal to Sustainable consumers and and Millennials Finally i think just um just it’s worth Also noting um that bulk oh yeah uh will Low intervention minds carry over into Mainstream channels it’s 70 percent That’s good i don’t have an answer to That of course so uh it’s really good to See Um and to see the The feedback there and is there one more Poll i think Kimberly yeah Okay it’s yeah i love intervention one Scalable I think this is kind of related also to The pet that question Okay what have you got there Yeah 50 50. Yes i think it’s too early too early at This stage for this category to really Have an understanding um of where it’s Heading but it’s certainly michael Really encouraging to see that Is you know low intension here to stay And that um those that are on on this Webinar have suggested yes that Obviously there is a a high percentage Of um alumni uh that come with a a very Considered background but um certainly

It’s very encouraging And and i think if we go back to the Beginning where we see a wine industry That is punctuated by transformation But developed over a long period of time With the less seen innovations and the The um the the kind of the trends that Are under the surface the unseen trends Um we might we might see Natural lines cross over with With perps a thousand small moves rather Than any large move Absolutely now look i’m very mindful of Time i’m very mindful that i didn’t Apologize at the beginning of this Webinar i’ve had some technical issues And i’m having to do this from my phone Which means my visibility is negligible For for the chat but do keep the chat Going um kimberly my colleague in the Background she will be monitoring um q a And what we might do kimberly is if You’re happy to pull out the pertinent Questions to have at the end because We’ve got a 15-minute allocation for Questions and answers at the end and for Those of you that are using the q a chat Function if your question is not Addressed during this webinar um we will Continue behind the scenes and we will Continue to answer your questions and Get back to you and obviously this will Ultimately be converted to a podcast That you’ll be able to see again

Michael was there any final comments you Wanted to make before we we move on to The next panelist Well i think um just one little final Tension and that is bulk exports have Have risen strongly over past years over The last three or four years uh with Private label And there’s this this real interesting Discussion around does does labeling Also does bottling in market improve What the winemaker intended to deliver Or has a wine maker lost control And there’s definitely been a trend Towards saying there’s definitely Arguments and a trend towards The um bottling in market Um that says hey the winemaker can put In the bottle what they expected to put In a bottle by by you know by making Sure all the stats all the dimensions or The Um Is correct before bottling Um It’s you know and uh the counter to that Um you know it’s kind of an argument That we had about screw caps The same kind of argument is Did there’s what on the bottle what the Wine maker intended to put in the bottle Um squeaky rice cork and it’s just Interesting there’s a counter to that in Appalachian marlborough because melba is

Obviously the the the region that has The most bulk exports and appalachian Marble i think is a really interesting Development with our seeds no it must be Bottled in the region Um We’re going to control yields and it’s a It’s a model that’s got a lot of Momentum very quickly and i i kind of Think that maybe the other regions will Pay attention and do something similar That’s my last question yeah no that’s That’s great observations um thank you So much michael um We will now move over to celia i know Celia is um has a presentation that She’s going to share so celery if you’re Happy to start getting that up onto the Screen We’re going to be moving into Sustainability and wine growing Which it would be very fair to say that New zealand Are global leaders in this space in Terms of um viticulture and indeed Genetication um so without further ado i Will hand over to um celia mindful that We’re we’re pushing against the clock on Time thanks elia Okay um you’re welcome everybody i’m Trying to make this oops go to my full Screen but it’s not I’m not in the right place anyway Um so i’m going to talk a little bit i

Thought i’d just show you some slides so Can everybody see that okay Vineyard Screen now All right Okay so so what um i was tasked to Discuss was About you know what’s the next Grape that’s going to you know hit the Shelves Um around the world and export markets And and so forth but i thought i would Just You know in discussing this question i Really wanted to just give you some some Background into where where we really Are at and Michael’s always already mentioned that We’ve had a small 2021 was a around 20 Lower production in new zealand Um but across the board generally um Sauvignon blanc remains still set about 72 Of our production And you’ll see that there’s a big drop To the next great variety which is Chardonnay so chardonnay is only a six Percent of wine production Pinot noir is around six percent as well And you know the next grape is pinot Gris you know 5.5 So So we’ve got this this huge gap between What is

Um what we’re producing and so therefore That also Percolates through to what we can Actually export And you’ll see i’ve put The grape syrah which was Has been you know sort of an Up-and-coming grape in the last um Last 10 years you can see it’s only at Less 0.7 Of The the production so so again very Small And again just to remind you that new Zealand is still only considered about 1 Of global production So So how does this work and we can think Of New zealanders having around 40 000 Hectares of of plants which equates to Provence for instance and of that Sauvignon blanc is definitely the king At 62 percent Pinot noir is in at 14 percent Chardonnay at eight percent of of Plantings and here again is sarah just To give you an indication that it’s only One percent And so if i’m looking at great varieties That i would want to try and and will Favor and veonier is one of them You can see that the plantings are not

Even one percent so How can we get growth Um into in international markets when we When we are still so focused on Uh pinot noir and somehow But then the next question is Why would we choose to change to change That So i just again wanted to um remind you Of um i should move that down there Sorry uh you can see In terms of our wine regions again Marlborough is significantly bigger it’s Significantly bigger you know 28 000 Hectares hawke’s bay Four and a half thousand Central otago 2000 North canterbury Of 14 you know nearly 1500 then we have Gisborne nelson and the wire wrapper Just over a thousand hectares And auckland where i’m sitting today 289 hectares northland the top of the Country 74 and the small wine region of Waitaki is only You know 65 hectares so so we’re still Very much reliant on On marlborough as as the as the leading The leading region And then if we look at what we have seen Happen though is Is this whole growth in organics and And when you look again extra Biodynamics but what new zealand

Wine growers have done since Um 1995 is they have had the specific Focus On Um On sustainability and it has become a Policy for For new wineries Um To who are setting up uh their people It’s built this culture of Sustainability within within new zealand And it if you can This is coming from the new zealand wine Growers annual report you’ll see it says Here 96 of new zealand vineyards are Certified As sustainable wine growing And that means that they do Um have an audit every three years They’re they’re they’re looking at how Uh they’re managing um their resources With within within the vignette And it has these goals Um Goals you’ll see are For water you know being a world leader In efficient water use Others goals of waste New zealand wine Industry wants to achieve zero waste to Landfill by 2050 Uh pests and diseases understanding

Reducing and mitigating the impacts Of Existing potential pests and diseases And being a world leader in sustainable Alternatives And then in recent years there has been This move To focus on climate change this is a new Zealand government-led initiative and The new zealand wine industry Uh its focus as well is to become carbon Neutral by 2050. So obviously we want to focus on our People And then of course the soil is another Of these goals And some of you might Recognize This This little logo on the left This is the logo of um sustainable wine Growing and it is often well you should See it on the bottles Or in the markets where you are Because it is it signals to you That Um that that Vineyard is part of this program And we have you know other Organizations in new zealand there are Two organizations who certify for Organics this first one here is called Issue equality The second one is called biogrow and

They both Have organic certification so again in Export markets you will see If it’s biogrow it will have this little Logo on the bottle And then with Dimitar is the certification for Biodynamics in new zealand there are Only a handful of vineyards that are Certified these days but we do have over 200 certified organic Vineyards And what everybody’s talking about is Uh what is happening with our greenhouse Gases you know what is what is happening How You know how much is a vineyard Um through its own activities how much Is it Is it contributing to the greenhouse gas Emission for new zealand And this This diagram is is coming from a Sustainable wine growing Publication it’s looking at The different aspects of getting a Bottle of wine to market from packaging Distribution Vineyard And winery costs And you can see In this Smaller Circle you can see some of the direct

Costs for vineyards Obvious also including sprays The use of fertilizers You know what you’re doing with Harvesting methods how are you managing Frosts Um bird management you might i think That’s quite a curious thing but that’s Really to do with all the birds trying To feast on those ripe uh grapevines And um So this you know we’re talking about You know how sustainable is is new Zealand wine and we obviously are a Country Whose whose economy is driven by export And so You know the wine sector in um You know in 1990 Had around You know under 20 million dollars worth Of exports But by You know 20 20 20 20 21 you know it’s Now 2 billion so this is an Extraordinary growth an extraordinary Success story Of of exports And of course it is on the back of the Um sauvignon blanc Market So so people are looking at these Emissions you know how much carbon is Generated through export how can we

Manage it better in the vineyard and uh Within our own uh small worlds And you know it’s getting complicated Yes i’m really sorry to interrupt um i’m Following my session plan to the minute As a good wct educator and we’re Literally coming into our last 15 Minutes so i might have to get you to Jump through to Any of your top slides Okay well i’ll just go through and just Um here’s you know this is the this is Coming through government But also what i do want to say to you is That if you’re finding it difficult to Find some of these unusual great Varieties and they are there You’re going to have to come to new Zealand And um and we do we’re going to all open Hopefully in october so you will be able To come But you know if you want to try some Unusual grape varieties if you want to Go to milton and get That um Shenan blanc then you should go and Visit them in their vineyard but also i Just want to introduce you to this slide And i’ll wrap it up here sarah um this Is a list you know if again if you were Coming to new zealand You know i’d be looking at some of these Organic wineries and looking at how

Their wine wine tourism um Uh Operations you know how you can go and Visit them especially if you look and Hear from canterbury that you can fly Into christchurch and go up to Marlborough or drive you know hire a car And drive down you can from canterbury The the um we’ve got 40 minutes On The north carolinas are 40 minutes from The city so there’s a whole list of Things to do but you really it’s going To be hard to find these Emerging great varieties in your own Markets because they’re primarily not Exported so i can i’ve got a link in Here for new zealand winegrow so for Those of you who are interested you Should definitely follow them on Instagram uh they’re very proactive They’ve got lots of great great things That are that are there so i’m Wrapping that up sarah Thank you felia i might ask you to maybe To put that link into the chat as we um We move over to jane but what i will say Because there have been quite a few Questions on seeing this again and Content we do have the events hub that’s Now been launched with wset it’s a new Program of global events and all the big Webinars make it onto onto youtube in Addition as i said questions that have

Not been answered because we’ve run out Of time will be answered and our panel Have very kindly um Acknowledged that if there are pertinent Questions directed to them My colleague kimberly will be able to Afford those and you will get responses To your questions so um handing over to Jane now Uh we’re literally really keen to look Into challenges and opportunities for New zealand moving forward Domestic versus exports and there have Been a few questions on The no and low category so no one low Alcohol in which new zealand is very Much stepping into this space so um jane Let’s have a chat Definitely good morning everyone um i Had to uh laugh to begin with because i Thought well this is a classic new world Question isn’t it what would you do Going forward or how do you see change Or new grape varieties and i thought Well you know we wouldn’t be sitting Here having a seminar with bordeaux Would we and asking them you know well Do you think people are sick of cabernet Sauvignon what are you going to plant Going forward Um and i think that i think we have to Acknowledge that we’re world leaders in And great at producing sauvignon blanc So any thing we see because most of our

Production goes offshore so i think it’s 80 Percent of all the wines we make go Offshore i think anything that any Producer that decides to really go along On something different is going to have To acknowledge that that’s quite a Difficult space to be in you’re going to Be one Firm in in a in a sea of other wines Overseas so I can’t really see that there won’t be Very much um personally i don’t see any Movement i’m old enough to remember my First bottle of marble sauvignon back in Well i won’t say because it will date me Um entirely but you know we water cloudy Bay Um And still people are drinking the wine Still people love it still people want Margaret sauvignon or new zealand’s Opinion should i say so i think that we Have to acknowledge that the I don’t think the marketplace is going To change Anytime soon to be honest with you so People can play around the edges but i Think that that’s what we’re really good At i think that covet has caused a reset Most definitely and i think we should Look on it as a positive because i think There’s obviously you know if you look At from our little isolation down here

In the south pacific you look at europe And you see there’s a sort of same Things happen every year so there’s Provine or there’s an expo or there’s The london wine trade fair and there’s a Sort of The new zealand um Tasting in london or what have you Tastings in china and there’s this Almost a sort of a if this is the start Of the year this is what we’ll do and Without the ability to travel and Obviously new zealand has been um Severely hit by close borders so none of Us have traveled anywhere um i was Trying to explain it to somebody in Italy the other day and they were they Couldn’t still believe that we can’t Travel but you know that’s what we say Down here but i think it’s caused us to Think well what can we do how can we do Things differently you know how can we Reach people how can we do other things So The pro what are the problems for us Here in new zealand would have been Getting in workers So seasonal workers you know we’re very Um focused on um Uh agriculture so we’re competition from Things like kiwi fruits orchard fruits What have you so you it will be almost Unheard of to go to a restaurant or a Bar or a winery and not be

Amazed by the number of people from Overseas working there it’s a classic You know people are interested they come Down here they do lots of different um Jobs they travel about and that’s been a Real benefit i think to the new zealand Wine industry to see the you know young People from different parts of the world Super interested um bringing you know They might have done a vintage in their Own country or overseas and we’ve kind Of lost that through no fault of our own They just they just can’t come here so i Think there’s a real problem the new Zealand wine growers have campaigned Strongly to get some sort of um Recognition of the fact that we need These people but unfortunately i think We’re going to have you know going into Our third vintage this year Up against it so i’ve been contacted a Number of times by wineries saying you Know you’ve got you’ve got lots of eager Students do they want to come pick Grapes and i’m like well i don’t know I’ll ask them you know whatever and and I said i should come and pick grapes and They said even you and i thought my Goodness if you’re quite happy to accept Somebody my age coming in working for You then maybe it is slightly desperate But i think the new zealanders why did i Marry one you know why new zealand is so Well loved because there’s no whinging

And moaning they’ll just have to get on With it you know we won’t have enough People we’re 400 people down but i think New zealanders are One of the great things is they just Roll their sleeves up they’re not you Know this isn’t my job people just get On with things so i think that it might Have been a different mentality maybe Could have impacted in another country i Don’t know but here i think people are Just going to deal with it we’re lucky Look at it positively you know margaret Sauvignon a lot of it would be harvested By machine and that works in our favor We know from studies that if you machine Harvest You uh release all the precursors for Fire production and we know that people Like files and sauvignon blanc so look At it you know if we were making lots of Hand-picked Um i don’t know pinot noir or something Like that it might be different but look At it positively you know that’s that’s In our favor so i think that that’s good I think packaging things like you know Dry goods Getting shipments out that’s a problem There’s lots of talk of of shipping Getting just for sydney and then not Making that last Whiz across uh the tasman to get to us So i think for wineries that seems to

Have been there was terrible um Even though we make some of the best Sparkling wine in the world there was a Terrible rumor that we wouldn’t be Getting any champagne because we nobody Could get it here so fortunately we’re Well stocked with our own sparkling wine But you know there’s there’s imported Wine into new zealand and exported wine Out that would be i think a problem um So there has been some some challenges Of dealing Uh with covert but as i say strong Representation from wine growers um and You know there was stories last year of People you know the camper vans which The classic for people from overseas is You fly to new zealand you hire a camper Van and then you ticky tour all the way Around the islands you know in your Little Motorhome seeing the country well Obviously with no tourists and no Motorhome um uh rentals and so wineries Were hiring them and then people were Staying on site so you know they may Have had to say goodbye to their Families for a certain period of time But they but again that kind of can do Attitude i think serves us particularly Well here so people just i’m sure had i Was stressful but You know sorry you were saying sarah Sorry

No It’s fair to say it’s that that can do Attitude coupled with what i’ve been Most impressed with by the horticultural Sector and government is that during the Pandemic they looked at Managed isolation and quarantine and Went we haven’t got the workers we need The workers we need the workers for Sustainability so let’s re-manipulate That in a safe way and as a result of Doing that you’ve been able to get Several thousand workers from the Islands in to you know to maintain Vintage and to keep moving forward and That’s something Yeah absolutely we’ve done really badly But new zealand have got nothing done A credit to everyone involved No absolutely and that you know there’s Been seminars on keeping people you know Engaged and mental health and you know That kind of thing is important to make Sure people are looked after and that’s Why again i think being in a relatively Small industry People even in the good times people Tend to help each other out here it’s Not that sort of you know i’m not going To say anything to anybody else because I want to be the best you can be the Best and still be quite generous with Your time so i think that’s worked um That’s worked here what else do you want

Me to I think given that we’re um we’re coming Into our last 10 minutes um there’s been A few Questions on the no low category and Obviously that’s one of the three levy Fund programs on lighter wines are you Able to talk a little bit in that space About what’s happening in new zealand Because there’s a huge figure in the Next 10 years of about 10 of your Production being in this space so i’d Like to hear some more if that’s okay Yeah absolutely so i mean i i’m gonna Nail my colors to the mast here and say I don’t believe there is no alcohol wine There’s a there’s a drink that had was Wine in a previous life and has had the Alcohol taken out of it and all those I’ve read some very positive reviews of Some of them i personally Would not choose to drink them myself But that’s just that’s just me what the What the Industry here has worked on these lower Alcohol wines so not making a wine and Then taking a big percentage of it out And calling it um No alcohol or lower alcohol but is to Work at trying to i mean if anything new Zealand’s wines are just bursting with Flavor bursting with personality Bursting with all sorts of good stuff So why not just temper the alcohol

Slightly you know we know how miserable We feel if we drink lots of wine at 14 And 14 and a half percent you know a Couple of glasses is fine but that’s Really quite tiring to drink wine at That strength unless it’s pheno sherry And then that’s fine but 15 is fine but It’s not for table wine it’s not Particularly it’s not particularly um Helpful and with the growing emergence Of you know kind of alternative Lifestyles or plant-based lifestyles or People looking at you know it’s given us All a chance to sit um at home in Isolation and think you know what can i Do and you can go two ways can’t you can Either do the kind of tea and biscuits Run which is kind of my Natural way or you can think no i’m Going to change i’m going to drink less Alcohol i’m going to be healthy i’m Going to eat more uh plants and Vegetables and not so much um and not so Much meat maybe so here we’ve got we’re Super lucky that we’ve got the bregato Reach research institute which is down In marlborough and they are funded by The industry and by the um By the government and what they’ve done Is looked at ways to Drive the quality of new zealand wine Forward what can we how can we harness All the amazing research that’s being Done and one of them is to manipulate

Both in the vineyard and in the winery So in the vineyard you can do things Like um you know obviously we’ve got Young soils plenty of sunshine plenty of Water as we find you know the rainfall Is not a problem really here um drought On the east coast but but not normally We’ve got more than enough water than we Need so you’ve got Enormous verdant vines yeah lots of Leaves lots of fruit lots of everything If you can manipulate that vine Naturally then you can remove leaves you Can make it deficient in irrigation you Can possibly still get the lovely Flavors and the personality but but make Wines that achieve Lower alcohols you know kind of nine ten Percent alcohol so you still get lots of The goodies but you’re not drinking Basically flavored water in the winery You can use non saccharomyces yeasts to Create aroma components not alcohol you Can have open fermenters try and get rid Of ethanol that way there’s lots going On there’s lots of manipulation of the People are practicing you know Manipulating fine tips so that they Um they point them i think it’s down so That they’re not sending carbohydrates Out to the fruit All these things i think are really Exciting because Where the wines have been judged i read

Something online where apparently in um There was a big push in australia And people tasted wines in one of your Large retailers and people not only like Them Much more than and so the rate of Consumption for or the rate of Buy-through from tasting a wine to Buying the wine was higher than if they Tasted normal wine so i think people Actually taste them and thought wow this Is actually lovely and i can maybe have A glass of wine and be able to drive or I’m thinking you know i’m looking For altering my lifestyle slightly so i Think again that’s You know again i’m sorry to say i’m old Enough to remember when no out Non-alcoholic woman’s dreadful stuff but This is really lovely wine now it goes Into wine judging and Maybe sometimes you might just stop and Think well there’s probably a little bit Lower alcohol in those wines could that Be one of these you know lifestyle Category kind of stars these lower Alcohol wines but often they stand up Really pretty well so if you went into a Supermarket here or a bottle shop you Would see a big stack they’re not sort Of one or two wines which are just sort Of Squeezed in with everything else there’s Big displays now these these are

Becoming a valid choice for people you Know not just a you know a sort of Grudging purchase if you’re hungover It’s what people are actively choosing To do so yeah no where i think we’re Going to be um you know yay another World leader You literally um jane took words out of My mouth like you have been world Leaders in in sauvignon blanc and we Can’t forget the fact that you still are You are the country in the world that Has not just gone from strength to Strength you have maintained that Success globally but you’ve got all of This exciting things under the purposes In addition um i do believe that in that Sort of no-low space without compromise Of texture and flavor and mouthfeel Um you’re already producing world-class Wines which is really exciting to see That as an industry you’re taking this Seriously but there’s no compromise and It’s back to the viticulture It’s it’s not adjusting at the end it’s Like how do we start For the end result i think that new Zealand producers have always done Really well Well i think you know the fact that There’s so many people on the webinar From all around the world wine is such An amazing you know the combination of What’s gone before the history but also

That amazing innovation new things to Look at new great varieties new styles That’s what keeps us all interested Surely that’s if we stand still then There’s just no point but We’re always gosh the questions are Zooming in Yeah again as you know as a great Comment we’ve had you know 200 people um live here today from all Around the world from what i’ve seen and Again we are literally into our last 30 Seconds of this webinar but please do Continue to put your questions into q a They’ll be filtered back to our team in The uk they will then be filtered out to Our panel in new zealand uh the events Hub this will be a youtube post you will Get to see it again and let’s continue This discussion and for the alumni out There it’s nice to connect let’s do more Together um on that note i’d love to say Thank you very much to our panelists Thank you jane front and center of my Screen at the moment to celia and to Michael uh thank you to my marketing Team colleague to put this together and To kimberly who’s been behind the scenes Today and most importantly thank you for Those that have joined the webinar it is Just great to connect at a time that we Can’t travel stay safe stay healthy go Well and i’ll be in contact with my Panel later today but um thank you so

Much for your time it’s been a really Wonderful morning Thank you sarah thank you kimberly Thank you