EIT Hawke’s Bay student projects – like Phil Judd’s investigation into an organic spray – are helping build a body of research work aimed at boosting the quality of New Zealand wine.

All EIT’s final-year Bachelor of Viticulture students undertake a practical research project which they then present, illustrating their work with posters they have created themselves, at an annual seminar staged for academics, fellow students and people working within the industry.

EIT also offers its final-year Bachelor of Wine Science students the option of a research project as an elective course.

Lecturer in viticulture and course coordinator for undergraduate research programmes Gerard Logan says the projects are very much about applied research rather than purely academic exercises.  

“The winegrowing industry is directly involved.  About half the student research projects are triggered by companies approaching EIT wanting work done in particular areas. 

“It might be trial crop loading, for example, shoot clips or reflective mulching – and any research topic can turn into a multi-season starter project carried forward by bigger wine companies with research arms.”

Such projects require at least three to four years data to minimise seasonal variation, he explains.  Fitting into EIT’s degree structure, they also help guide companies in deciding whether to continue with trials.

Students also generate their own ideas for research, and Gerard runs these by wine companies to see if they are interested in supporting any of these projects.  

Progressing through the degree programme, the students learn the methodology that equips them to do their projects and to carry out any research required when they are employed as graduate viticulturists.

Working towards completing his viticulture degree last year, Phil was drawn to researching an issue associated with sustainable grape growing – a topic that is attracting growing interest in wine regions throughout the world.

“It’s the way of the future for the wine industry,” the 21-year-old says.  “Everyone seems to be turning organic or otherwise adopting sustainable ways of managing their vineyards.”

Working weekends, term breaks and summer holidays for Craggy Range on the Gimblett Gravels vineyard west of Hastings, Phil had the opportunity to dovetail his efforts with the Hawke’s Bay-based wine company’s research programme.

For his project, he chose to establish whether the French-produced foliar spray BM86 improves bunch uniformity, anthocyanin content and sugar content of fruit at veraison and harvest.

“With international markets demanding tighter restrictions on the use of chemicals, the wine industry is now turning to the use of biological sprays.  These sprays leave no chemical residue and are considered more environmentally friendly.

“One such product, BM86 is intended to improve fruit set and manipulate the vine to develop fruit in a more homogenous manner as well as improving colour and sugar content.”

Samples of sprayed Syrah fruit showed increased sugar content in the treated grapes at both veraison and harvest, and that difference was more marked at harvest.  There was no significant difference in bunch variation between the treated and control samples.

Asked whether presenting his research findings to an audience of EIT staff, industry people and fellow students was a daunting experience, he equivocates with a “yes and no” response.

“I’m not a big fan of public speaking,” he laughs, “but it had to be done.”

Now working for Delegat’s, Phil proudly points out that the company’s 300 hectares of Merlot and Chardonnay planted on terraced land facing the Ngaruroro River comprise the biggest single vineyard in the North Island.

He most enjoys working with Syrah, however, picking up on the characteristic intense pepper aromas even as the fruit ripens on the vine.  It also makes his favourite red wine, while Riesling is his top white drinking wine.

Trying to build up a cellar, he has laid down some promising Craggy Range wines but acknowledges that he’s “got to get out a bit more,” to find good examples from other wineries in the Hawke’s Bay region. 

That’s not going to be easy, however, working 70 hours a week through to the end of harvest.

Originally from Taihape, Phil boarded at Feilding High School (formerly Feilding Agricultural College), where he became increasingly interested in horticulture studies. 

Starting at EIT as a school-leaver, he has enjoyed learning about how good viticultural practices can lift wine quality.

“I’ve developed quite an appreciation of wine,” he admits, “and it’s nice to enjoy something I’ve contributed towards.”

Believing that it can only be good to broaden his horizons, Phil plans to work overseas for a time.

“Australia would be a good start, with plenty of wine regions to visit.  Europe’s the big calling card, and then there’s California and Canada.”

Wherever his travel plans take him, his research skills, training and experience make him a very employable viticulturist.