Taking the pulse of the New Zealand wine consumer
New Zealand wine is in robust health, says a data cruncher "taking the pulse" of consumers in key markets.
Driving through the region in mid-January he was impressed by the care being taken to ward off downey mildew, powdery mildew, and botrytis, following the drenching from Cyclone Hale in the first few weeks of the year. “They are doing all they can in terms of canopy management,” he says, noting that after a wet summer in 2022, growers are getting better at managing powdery mildew using good coverage with the right sprays.
Mark says crops look good, with Chardonnay and Bordeaux reds displaying a reasonable fruit set. But with paddocks of maize flooded in mid-January, he says the region does not look like it’s in the midst of summer. “It feels like a very early spring and it hasn’t dried out from winter.”
Growers on the Gimblett Gravels will be enjoying the free draining soils, but those on heavier soils face a different picture. “Unless there’s a super dry autumn it would take just a few rain events to kick it all off again.”
Hawke’s Bay growers are “very resilient”, says Mark, confident they’ll manage their way through the season. He’s also noted a “newfound enthusiasm” for Sauvignon Blanc, which has become a reliable varietal for some companies, selling an East Coast style into the United Kingdom market. The price paid might be lower than some of Hawke’s Bay’s more traditional varieties, he says. “But they produce quite good yields so the net return per hectare is quite good”.
