Government investment recognises wine industry success
Plant & Food Research to lead six-year Sauvignon Blanc Research programme
Auckland, NZ 19 July 2010 The Sauvignon Blanc Programme - the world’s most comprehensive research investigation into Sauvignon blanc grapes and
wine - is set to build upon the discoveries of recent years and offer new tools to New Zealand’s wine industry thanks to
$12 million of new funding.
The research programme, led by Dr Roger Harker, combines the research expertise of Plant & Food Research, The Marlborough Wine Research Centre, The University of Auckland and Lincoln University. It aims to
deliver knowledge and tools for manipulating the flavour of Sauvignon Blanc to create distinct wines that excite wine
drinkers’ palates and ensure New Zealand Sauvignon blanc continues to earn premium prices globally.
“The wine industry knows that they have only just scratched the surface of the commercial opportunity that New Zealand
Sauvignon blanc presents,” says Dr Harker. “With this programme we are providing industry with the ability to create
novel flavour combinations and sensory experiences in a way that maintains the quality and consistency of supply needed
to consolidate New Zealand’s global reputation as a wine producer.”
The integrated nature of the Sauvignon Blanc Programme is designed to exploit opportunities at all stages of the wine
production pathway – from grape growing to winemaking. Areas of research include the interactions between environmental
factors (site, canopy, nutrition) and grape harvest maturity; developing new means of predicting the flavour potential
of grapes and juice; and developing pre and post-harvest treatments, including NZ-derived yeasts, to deliver new
flavours;
“Winemakers have established one of the most entrepreneurial and creative industries within New Zealand’s food and
beverage sector,” says Plant & Food Research Business Manager, Dr Claire Hall. “Exports have grown by 24% per annum over the last 20 years, close to
$1 billion of wine was sent off-shore in 2009, and more than 80% of that was Sauvignon blanc.”
The Sauvignon Blanc Programme received $12 million over six years in research funding from the Foundation for Research
Science and Technology, and is endorsed and supported whole-heartedly by the New Zealand wine industry through
significant research partnership and co-funding investment from New Zealand Winegrowers. It is anticipated that over the
next six years, this programme will contribute to the further growth of wine exports towards the New Zealand wine
industry’s target of $2 billion by 2020
More about the new programme will be presented at the Romeo Bragato wine industry conference in Blenheim, 26-28 August
2010. Ten speakers will take part in a session presenting the highlights and latest outcomes of the current research
programme and plans for the future.
ENDS