New Zealand Winegrowers Research Centre Ltd, trading as Bragato Research Institute, is a wholly owned subsidiary of New Zealand Winegrowers Inc.
Marlborough Research Centre
85 Budge Street Blenheim 7201
She began her studies with a degree in Agriculture Engineering at the Technical University of Lisbon, before moving to Switzerland to continue at Zurich’s Swiss Federal Institute of Technology (ETH). She obtained her PhD in grapevine physiology in 1990, conducting her research at the Swiss Federal Research Station for Fruit Growing, Viticulture and Horticulture in Wädenswil. Following her graduate studies, Carmo also did a post-doc at Wädenswil on sustainable viticulture, and a second post-doc on grapevine cold hardiness at Michigan State University.
Dr Vasconcelos was an Associate Professor and Extension Specialist of Viticulture at Oregon State University from 1994 to 2006. She provided leadership in research on the physiology and sustainable production of high-quality winegrapes in Oregon. Her own research continued in grapevine physiology, particularly carbon assimilation and allocation, water relations, and the impact of rootstock on scion physiology.
Carmo joined HortResearch (now Plant and Food Research) Marlborough as Senior Scientist in 2007, where she conducted research on Pinot noir. She joined Elanza Technologies in 2010, where she developed tools to optimise category performance of fresh produce, including kiwifruit, avocados, apples, tomatoes, berry fruit, seafood, and red and white meat in retail chains.
From 2013 to 2017, Dr Vasconcelos was an Associate Professor of Viticulture at the Eastern Institute of Technology in Napier. She taught grapevine physiology and researched viticulture issues relevant to the New Zealand winegrowing industry while concurrently assisting with the crop development programme at Elanza Fresh. She became Innovation Manager at Elanza Fresh in 2017, where she oversaw the breeding programmes for blackberries, raspberries, strawberries and tamarillos, developed production systems for high tunnel fruit crops, and adapted scientific research in the areas of hydroponics and protected cropping to commercial growing conditions to achieve an 8 to 12 month supply.
After a short period at Fruition Horticulture, where she developed curriculum for a level six Horticulture diploma, she joined BRI and returned to her beloved viticulture.
Email: carmo.vasconcelos@bri.co.nz
Jessica’s previous research used innovative molecular techniques to study diets, microbiomes and gastrointestinal diseases preserved in subfossils from ancient civilizations and prehistoric animals. Now transitioning into viticulture, Jessica will apply the knowledge she’s acquired throughout 9 years of leading novel genetic research to the molecular assessment of new and improved NZ grapevines. “I’m really excited to collaborate on such a pivotal project for New Zealand and its exemplary wine industry”, she said.
Jessica is fluent in English, Spanish and salsa dancing.
Her eagerness to study wine across the globe led her to complete a Bachelor and Master of Science in Viticulture and Enology across five different countries. Her first years of study were in Italy and Spain, where she completed a research project on the use of grapevine by-products as colorant agents. She then started her Master’s degree moving between French, Portuguese, and South African universities. During this time, she worked in a research winery where she completed a project on the effects of hyperoxygenation on Chardonnay juice with a focus wine chemistry and sensory analysis.
After a few years of being a traveling winemaker, Irene landed in Central Otago in early 2020 where she worked in the industry before deciding to settle in the Marlborough region.
“I am so excited to work in such a unique place where research meets winemaking. I’m looking forward to being part of a team that strives to make a difference and keep innovation growing for the industry. ”
Irene is fluent in English, Spanish, Portuguese, and Italian of course.
Email irene.tozzi@bri.co.nz
Mr Clarke also represented the NZ wine industry on international wine bodies such as the OIV and World Wine Trade Group.
“I’m thrilled by the opportunity to help lead BRI at this exciting stage of its growth. We have an opportunity to consolidate our great start with exciting new programmes, deepening our relationships with the research community to deliver meaningful impact to winegrowers throughout New Zealand,” said Mr Clarke.
Email jeffrey.clarke@bri.co.nz
Dr McCarthy holds a BA BSc MSc (Hons) and PhD from the University of Auckland. She has extensive experience in a number of senior management and governance roles in the tertiary education, science and health sectors. She is Deputy Chair of the New Zealand Institute of Economic Research, a Member of the Governance Board of the Dodd Walls CoRE, a Trustee of the Malaghan Institute of Medical Research and the Hearing Research Foundation (NZ) and Pro-Chancellor of Victoria University of Wellington. She was made an Officer of the New Zealand Order of Merit for her services to Education in 2008, a Companion of the Royal Society of New Zealand for her services to Science in 2015, and a Companion of the New Zealand Order of Merit for her services to science, business and women in 2016.
Professor Charles Eason joined the Board in an advisory role in December 2020, following his retirement from the Cawthron Institute. Prof. Eason had been at Cawthron since 2003, initially as a Board Director, and then CEO from 2012-2020. His science background includes senior research and management positions overseas and in New Zealand, including with multinational companies, a Crown research institute, a university and a manufacturing business.
As a Lincoln University professor, he is the Director of the Centre for Wildlife Management and Conservation, and associated with research aimed at better protecting endangered native species. In 2019 Prof. Eason was appointed as a Companion of the New Zealand Order of Merit (CNZM) for his services to science and wildlife conservation.
He is also a Companion of the Royal Society Te Apārangi and was awarded their Thomson Medal in 2017 for outstanding leadership in his research career and for his achievements as head of the Cawthron Institute. At the time, the medal selection committee said Prof.Eason’s ability to link scientific innovation with commercial experience had a global impact in the areas of chemical toxicity, pest control, food safety, aquaculture, drug development, and environmental protection. Prof. Eason holds a PhD (Pharmacology and Toxicology) from the University of Surrey, United Kingdom, 1981.
David’s focus is working with BRI’s research partners to manage two of the industry’s key research programmes: Vineyard Ecosystems, examining how vineyard management practices can enhance biodiversity and improve grapevine performance; and looking at Pinot Noir quality and productivity.
David completed a PhD in plant genetics and breeding at The University of Queensland. After this, he followed his passion for growing fruit crops and developed physiology and research programme management experience across a broad range of horticultural crops from lucerne to mangoes, avocados to kiwifruit. In 2015 David moved to New Zealand and spent four years in the Innovation team at Zespri. Following this, David started a R&D consulting business to focus on the delivery of science into growers’ and post-harvest operations. David says he relishes the theoretical and practical challenges of delivering higher yield, quality, taste, and reduced environmental impact in horticultural crops.
Email david.armour@bri.co.nz
Sanket is currently a Vineyard Manager with Constellation, managing approximately 300 hectares in Marlborough. By agreement with Constellation, Sanket will join BRI for two years on secondment. The secondment offers an excellent opportunity for BRI to further strengthen ties with industry and to help upskill industry personnel in the field of Viticulture Extension. Sanket brings over a decade of practical viticulture experience to the team, including operations, management and technical viticulture. He has a Bachelor’s degree in Horticulture Science and a Graduate diploma in Viticulture and Oenology.
Email sanket.babre@bri.co.nz
Yuichi joins us after over a decade working and gaining experience in viticulture, most recently as Vineyard Manager of the Allan Scott Family vineyards. Yuichi’s mix of technical viticulture, practical vineyard operations management and tertiary qualifications make him an ideal candidate as we expand our extension program and increase our direct participation in applied viticulture and winemaking research.
Email yuichi.ando@bri.co.nz
Trish Grammer recently joined BRI as Communications Manager. She has a degree in English from the University of Otago and a post-grad qualification in Journalism from the University of Canterbury. Trish started her career in journalism before moving into public relations, including running her own successful PR firm in Auckland.
After relocating to Marlborough, Trish built a career in general management positions in wine businesses including Mud House (when it was owned by its founders), Delta, and more recently Glover Family Vineyards. Trish brings great understanding of the wine industry, grape-grower and winery needs, and a foundation in communications which she is looking forward to focussing on again.
Email trish.grammer@bri.co.nz
Matt Mayernick recently joined BRI as Research Winery Cellar Manager. After gaining a BSc in Physics (with a focus in Biophysics) from the University of Colorado, Matt started his career as a research assistant for the Institute for Arctic and Alpine Research before moving on to a Mechanical & Process Engineering Specialist at Seagate Technology, both located in Colorado. Matt and his NZ wife Tracey moved to Christchurch where he returned to university, achieving a post-grad degree in Viticulture and Oenology from Lincoln University.
Matt worked for several wine companies in and around Christchurch while studying before re-locating to Marlborough where he’s had a successful career working for a variety of small and large wineries. Matt has also taken the time to travel overseas to do vintages. Matt brings a great understanding of the wine industry and has numerous years of experience managing wine cellars and assistant winemaking. Matt has achieved his Level 2 WSET along with other practical certificates that will make him invaluable to our Research Winery.
Email matt.mayernick@bri.co.nz
Mark retired as Managing Director of BMW Group New Zealand in 2012.
He has nearly 30 years automotive industry and management experience, working in both New Zealand and Asia for international companies Volvo and the BMW Group, where he held a number of senior executive roles. During this time, the BMW Group more than trebled its retail sales numbers, and became market leader worldwide with improvements in both shareholder returns and a strong profit orientation.
Since 2012, Mark has applied his skills as a Professional Director, performing non-executive Director and/or Chair roles, in a diverse range of organisations, covering Local Government; Central Government, Commercial SME’s and the NfP sectors. A number of these roles are retail related and small to medium sized family businesses; so similar in some respects to the New Zealand wine industry.
Mark tends to come at things with a customer centric viewpoint, but with strong profit, shareholder and triple bottom line orientation; and has successfully implemented the strategic changes necessary to embed these where necessary. He always seek to make a positive difference – be it for the company, the shareholders and the employees.
The Pinot Noir Programme is a research programme led by the Bragato Research Institute and co-funded by the Ministry of Business, Innovation & Employment (MBIE) through its Endeavour Programme. The Endeavour Funds are for long-term, scientific excellence-derived research programmes and are aimed at increasing the competitiveness of New Zealand industries.
The programme will tackle the yield-quality detachment associated with Pinot Noir production through four interlinked research areas:
For more information on the Pinot Noir Programme please click here and you will be taken to the Members login area of the NZW website.
UC Davis collaboration to determine factors that affect colour in Pinot Noir wines when grapes are harvested at lower than target berry soluble solids
Plant and Food Research (C Grose)
The project will investigate the relative impacts of juice and pomace on the sensory properties and phenolic (especially anthocyanin) composition of Pinot Noir wines as grape ripening advances. Factors that contribute to poor colour in Pinot Noir wines when grapes are harvested at lower than target berry soluble solids will be determined and reported to industry. The international collaboration with UC Davis will generate new knowledge for the development of commercially suitable colour in Pinot Noir wine to support the growing New Zealand Pinot Noir market.
The role of microbes in regional Pinot Noir quality and style
University of Auckland (M Goddard)
The objectives of this project are to characterise the microbial communities and populations associated with Pinot Noir in three wine growing regions in NZ and to investigate if these communities and populations have a bearing on wine quality. During the 2018 harvest, samples of soil and bark were taken from the vineyards and fruit was harvested and spontaneously fermented.
‘Lighter Wines’, a research programme led by New Zealand Winegrowers and co-funded by the Ministry for Primary Industries’ Primary Growth Partnership (PGP), is designed to position New Zealand as the world’s top producer of premium lower alcohol and lower calorie wines. The seven-year programme (formerly known as ‘Lifestyle Wines’) started in March 2014 and aims to capitalise on market-led opportunities, using approaches developed from applied research to naturally produce lighter wines. Research is conducted in the main areas within the programme
For more information on the Lighter Wines Programme please click here and you will be taken to the Members login area of the NZW website. You can also find out more at the NZ Lighter Wines website.
Shoot trimming effects on Pinot Noir vine leaf area to fruit weight ratio, productivity and fruit composition
Lincoln University (A Parker)
The objectives of this project are to characterise how shoot trimming and its timing affects Pinot Noir vine performance at three different sites and how it affects Pinot Noir fruit ripening and composition. The project also aims to measure the relative impacts of shoot trimming and its timing on the development of fruit sugar versus other wine quality-related components.
Low alcohol-reduced calorie wines using molecular sponges for sugar removal
Auckland University (B Fedrizzi)
The objectives of this project are the synthesis of monomers and their polymerisation to form different sponge candidates and the evaluation of the various sponge’s binding potential on different sugars to determine the most effective molecular sugar sponge.
Click here to read more or if you have any questions – we would love to hear from you!
Len joined the BRI team in August 2019. The focus of his role is to lead the communication of research information to members, to ensure information and tools delivered by research programmes are being adopted and applied to deliver member and industry benefits. The role will also provide expert viticultural input and practical insights into BRI’s research projects.
Originally from Hawkes Bay, Len studied Viticulture and Oenology at Lincoln University before heading to Central Otago, working for several years in various operational and technical management roles in the wine industry there. Since relocating to Marlborough in late 2016, Len has been managing the viticulture program for Matua’s company-owned vineyards. With a passion for viticulture and wine, Len recognises the importance of understanding and connecting viticulture inputs with wine quality. “I’m excited to be joining the newly formed Bragato Research Institute team and working together, striving for continual improvement in our wine industry through research, collaboration and education” he said.
Her previous roles have had a strong focus on commercial business development and strategic partnering. Augusta’s know-how extends to sales and marketing of commercial research and science services, with a targeted focus on the NZ wine industry.
“I am delighted to have the opportunity to work in the wine sector again, combining my passion for the industry with my experience of working at an independent research organisation that has a strong focus on delivering pragmatic science and commercial services to industry” said Augusta.
Dr Fraser Broom has joined BRI as Science Strategy Manager. After completing a horticultural science degree at Massey University, he worked for several years as a horticultural consultant for NZ’s Ministry of Agriculture and Fisheries, before gaining a PhD. investigating bitter pit, a physiological disorder of apples. Five years as a plant physiologist and breeder followed, working with apples, kiwifruit, berries, and Antarctic lichens and mosses. In 2000, Fraser began work with the Foundation for Research, Science and Technology, the Government’s science funding agency. He had a succession of investment management and strategy roles, becoming Director for primary sector research. In that role, Fraser’s team was responsible for investment strategy and investment management across the land and water based primary sectors.
In 2011, Fraser left the public service and took up a role as manager of ANZCO Foods’ Primary Growth Partnership programme. This role brought together the Crown and one of NZ’s largest exporters in a commercial programme focused on added-value meat products. The programme, known as FoodPlus was successfully concluded in late 2019. Following this Fraser started a contracting and consulting business, focusing on the interface between science and commerce in the primary sectors. He is excited to be working with BRI. “I am passionate about science that delivers outcomes to New Zealand’s primary industries, and it is exciting to be a part of building a new organisation to benefit New Zealand’s winegrowers.”
Climate change research has been identified as a high priority in the BRI Research Strategy. It contributes to our research theme ‘Protecting our Terroir, Provenance and Eco-systems’ and represents innovative long-term research.
In 2018 we commenced a Climate Change Adaptation research programme. Our aim is to identify and understand the possible impacts of climate change on grape and wine production in NZ, and develop a toolbox of adaptation strategies to manage the impact of that change.
Our Climate Change Adaptation Research Programme is comprised of 3 phases.
In 2018, BRI commissioned the National Institute of Water and Atmospheric Research (NIWA) to model climate change projections for the 9 wine regions of NZ.
Projections were based on 2 time horizons – 2040 and 2090 – and 2 emissions scenarios. 15 different variables were modelled, from temperature and Growing Degree Days (GDD) to rainfall, humidity, frosts, Potential evapotranspiration deficit (PED) and soil moisture deficit, amongst others. The 5km granularity of the data will enable projections of key variables to be made at a sub-regional scale.
Log-on to the members site and click here to access climate change projections for each wine region:
https://www.nzwine.com/members/grow/vineyard-resources/climate-change/regional-reports-and-presentations/
The aim of Phase 2 is to identify and analyse the potential impacts of climate change on grape and wine production in NZ. The output is a new climate change research programme based on:
In February 2019, BRI contracted Dr Amber Parker, Senior Lecturer in Viticulture at Lincoln University, to design this research programme.
Dr Amber Parker
BSc (Hons) (University of Canterbury), MSc (ESA, France), PhD (Lincoln)
Senior Lecturer in Viticulture, Lincoln University
Amber’s areas of research are:
She is involved in developing phenological observational methods, testing and developing new approaches in phenological modelling for the grapevine, and characterising phenology of varieties and of winegrowing regions. She is also involved in ongoing research investigating the effect of modifying the leaf area to fruit weight ratio on the time of phenological events, vine performance, berry composition and fruit synchrony during ripening. Recent research has looked into understanding impact and adaptations for viticulture in the context of climate change.
Based on potential impacts understood from Phase 2, Phase 3 of the programme will build a set of adaptation tools for members to use to mitigate the risks and secure opportunities posed by changing climatic conditions. These tools will cover short, medium and long term strategies.
An important part of this research programme is building climate change collaborations, both within NZ and abroad, as well as identifying funding opportunities and partnerships for future research.
In 2018 we hosted seminars from visiting French climatologists who work with the European project LIFE ADVICLIM (ADaptation to VIticulture under CLIMate change).
We have also hosted scientists from the Australian Wine Research Institute (AWRI) to speak about climate change adaptation at our annual Bragato conference.
Copies of these presentations can be found on the Members site by clicking here.
In 2019 we also signed up as a partner to a new collaboration between France (CNRS/University of Rennes 2) and New Zealand (University of Canterbury). This is a 5-year project called “VinAdapt” (Scénarios à haute résolution d’adaptation des agrosystèmes au changement climatique : application à la viticulture). We believe that significant benefits will be gained by bringing together researchers from France and New Zealand to help develop mitigation and adaptation tools to ensure the future sustainability of New Zealand’s grape and wine production.
Hervé Quénol
Researcher at CNRS/University of Rennes
Want to know more?
For any queries on our climate change research programme or to submit Expressions Of Interest, please contact info@bri.co.nz
Simon’s course to the wine industry was guided by his background in finance and investment banking. In 2007 he took position with Boston Consulting Group, New Zealand where he developed US growth strategies for two major Australasian wine brands, assisted in the organizational redesign of the US distribution arm of a global wines and spirits company and designed an opportunity identification framework across four geographies for a global wines and spirits company. Since then he has worked as Managing Director of Mumm Napa and joined Constellation Brands New Zealand as Managing Director in May 2016, after he was promoted from SVP Strategy and Development for Constellation Brands in San Francisco.
An Auckland native, Simon was a professional athlete with an illustrious field hockey career. He has 217 senior caps for New Zealand and has led teams across New Zealand, Australia, France and the UK, including the Olympic Games in 2004 and two world cups in 1998 and 2002.
Tanya Rutan started as the Research Winery Manager in January 2020. Originally from the USA, her eagerness to study wine started while helping out a friend with a casual vineyard role on Waiheke Island. She enrolled in the Wine Science programme at the University of Auckland where she went on to receive a MSc in Wine Chemistry after completing a research project which worked closely with the wine industry investigating the chemical composition and sensory attributes of Pinot noir wines produced across NZ.
The success of this project led her to go on to complete a PhD in Wine Science, once again working in collaboration with industry on identifying the primary aromatic compounds and phenolic composition of Central Otago Pinot noir wines.
Tanya moved to the Marlborough region three years ago where she took a role as a Post-doctoral Scientist with Plant and Food Research working on projects in the Pinot noir programme. “I’m overjoyed to be given an opportunity to join such a capable and dynamic team at Bragato Research Institute and look forward to working with industry to bring wine science research and innovation together to forge an exciting future for the New Zealand wine industry.”
Michelle joined the BRI team in September 2019. Her background in environmental science and soil science provides her with a unique perspective on winegrowing, as well as research and technical writing skills.
Last year Michelle completed a harvest in the Mosel and she loves wine so much she’s producing small volumes of Pinot Noir, Pinot Gris, Sauvignon Blanc and Rose with her partner Tom. “I’m delighted Michelle will be joining us”, said MJ Loza, BRI CEO. “This is a pivotal role ensuring research and other technical information is communicated so it can be readily picked up and used to benefit members’ businesses, communities and the industry overall.”
Darrell joined the BRI team in August 2019. In his role Darrell aims to build an integrated national programme bringing together capability in this area across different organisations as well as building a team and internal capability at BRI focussing on grapevine improvement. With potential benefits for quality, productivity, pest and disease resistance and resilience to a changing climate, grapevine improvement has the potential to make a significant impact to sustainability and the industry’s long term success. “This is a unique opportunity to develop a world-class research centre for New Zealand’s wine industry. I am thrilled to be joining a skilled and highly-motivated team to be part of the story.” says Darrell.
Originally from the Stellenbosch wine region in South Africa, Darrell’s most recent role was a research officer at Lincoln University working on plant improvement. His work focused on understanding how environmental stress events alter the DNA of plants and harnessing this potential to accelerate the production of new horticultural varieties. This approach is being trialled in four species, with grapevine as the model crop, and has resulted in an experimental population of new grapevine clones.
Jacqui has joined the Bragato Research Institute (BRI) team as Assistant Winemaker, working in our new research winery (in the NMIT teaching winery) alongside the BRI team and Claire Grose from Plant and Food Research (PFR). Jacqui will be helping oversee the setup of the new facility and will be undertaking the winemaking trials during harvest in the new custom-made fermentation tanks.
With the completion of a post graduate degree in biochemistry Jacqui spent time working as a research assistant for Lincoln University before relocating to Marlborough in 2010 with her family to take up a position in the wine industry. Since then she has done a number of overseas vintages and worked with several Marlborough wineries in both winemaking and laboratory manager positions.
Dr Campbell has a Doctor of Philosophy (PhD) in ecology from The University of Sheffield. He is a recipient of the 2017 Prime Minister’s Science Prize, 2017 Horticulture New Zealand Industry Service Award and 2016 Royal Society of New Zealand Thomson Medal for outstanding leadership of agricultural and horticultural science.
Transforming the NZ grape and wine industry through research, innovation and extension
Delivering world-leading research outcomes from grape to glass
Research to support the sustainable and diversified value growth of NZ wine.
Research to protect and enhance the competitive position and reputation of NZ wine.
The Bragato Research Institute was established with MBIE funding as the first Regional Research Institute (RRI). The RRI initiative was a government programme created in 2015 to establish new, independently governed, private or private not-for-profit Regional Research Institutes with a purpose to:
Vineyard Ecosystems is a seven year research programme led by New Zealand Winegrowers (NZW) and co-funded by the Ministry of Business, Innovation & Employment (MBIE) through its Science and Innovation Partnership programme. The programme was born out of the following hypothesis: the vineyard biota and the ecosystem services they deliver are significantly altered by vineyard practices. Thus, vineyard practices can be designed to enhance vineyard longevity, soil health, and vine performance.
The programme represents a shift in the way we look at vineyards, moving away from “firefighting” (issue-by-issue) based research, where pathologists and plant physiologists look at improving ways to kill or control individual pathogens (such as botrytis, trunk fungi, powdery mildew), to a more integrated understanding of the ecology of the vineyard as a whole.
Under two fundamentally different management regimes (‘Contemporary’ and ‘Future’) this programme explores the impact that two distinct farming systems impart on the wider microbial and chemical environments in soils and in vines across 24 vineyards in two geographic locales. Three varieties are being studied with technologies like Next-Generation DNA Sequencing and Quantitative Polymerase Chain Reaction, among other advanced analytical methods. The results of this stock take are fed through into a Bayesian model where inferences are informed by evidence collecting that is consistent or inconsistent with the hypothesis, and thus, produce mathematical estimates in degrees of belief, or probabilities, among a complex web of variables that comprise the Vineyard Ecosystem Programme.
Optimising management of grapevine trunk diseases for vineyard longevity
The South Australian Research and Development Institute (SARDI) (M Sosnowski)
The objectives of this project are to optimise timing of wound protection treatments and to investigate the duration of pruning wound susceptibility. The project will also ascertain inoculum dispersal throughout the pruning season and survey vineyards to track progress of trunk disease.
Exploring the chemical space in Vineyard Ecosystems (VE) Programme juices and wines
University of Auckland (B Fedrizzi)
This project will provide an in depth characterisation of the VE juices chemical and wine composition and aims to understand the pressure applied by VE programme vineyard management regimes on grape and wine chemical composition.
Fang started her studies at China Agricultural University in Beijing, receiving her BSc majoring in agro-meteorology, and her MSc in simulation and modelling intercropping systems. Building on that, she received her PhD from Wageningen University in the Netherlands on yield gains in wheat-maize intercropping systems. Fang lives a few doors down from the BRI location on Budge Street with her husband Jun-Qi and daughter Julia. Jun-Qi works at Plant and Food Research, also based on the Budge Street campus.
Fang’s key project will be to establish a catalogue of the industry’s existing research data– so we (and other researchers) know what’s already been done, what data exists, and how to access it. Depending on what she finds, we’ll also look at putting that data into a database (or collection of databases) where that information may be analysed across different projects. For future projects we will be establishing data standards and protocols and a new research database framework to be able to mine the full potential of the data we’re generating and collecting.
Janette McKibbin has worked for New Zealand Winegrowers for more than 10 years. She is the Research Administrator for the BRI and is based in Auckland..
Janette holds a Bachelor of Fine Arts from the University of Auckland.
Email: janette.mckibbin@bri.co.nz
Will has been involved in the New Zealand wine industry since the late 90s, when his family developed land in the upper Wairau Valley in Marlborough. He oversees a number of research projects, including the Vineyard Eco-systems and pathogens research projects.
Will has enjoyed working on both sides of wine production, at his family estate, and for premier wineries in the U.S.A and Chile. He holds a BA in philosophy from the University of Colorado and a Master of Science, with a master’s research project focused on the science behind terroir expression.
Email will.kerner@bri.co.nz
“Unlocking the Innovation Potential of Māori Knowledge, Resources and People” is the MBIE policy framework to guide research investment decisions. BRI embraces this policy and its underlying intent. To that end, we are committed to incorporating where appropriate, Māori knowledge, resources – including vineyards and wineries – and people into our research programmes in order to unlock the indigenous innovation potential and to assist New Zealanders to create a better future.
Specifically, we will:
Vision Mātauranga is based on principles of sustainability or ‘toitu’, ensuring a legacy for future generations through acknowledgement of our heritage and provenance. Environmental sustainability is embodied in the concept of Papatūānuku or ‘land wellbeing’.
In the Māori world view, land gives birth to all things, including humankind, and provides the physical and spiritual basis for life. Papatūānuku, the land, is a powerful mother earth figure who gives many blessings to her children.
We have set a research foundation of sustainability and are ensuring Vision Mātauranga is integral to all of our research aims.
Vision Mātauranga is at the core of our research theme ‘Protecting our Terroir, provenance and Eco-systems’. With a focus on provenance and sustainability, principles of Vision Mātauranga are building blocks of our research, rather than an adjunct to research.
After completing a BCom/LLB (University of Otago, 1993) James initially got admitted as a Barrister and Solicitor (High Court of NZ, 1993) before starting work for Deloitte and practicing as a Chartered Accountant (ICANZ, 1997) in NZ, Amsterdam and then London. This was followed by 5 years consulting in London before returning to NZ to start work for Grape Vision Ltd a vineyard development management and consultancy business owned by his father Robin. He retrained by undertaking a Graduate Diploma in Viticulture and Oenology (Lincoln University, 2005) and worked with his father in the company until he purchased it in 2009. Highlights include multiple gold medals, the ISWC Trophy, Pinot Noir (2013) and Royal Easter Trophy, Riesling (2016) as well as being awarded Innovation and Soil Management awards, South Island Farmer of the Year (2016) and the Joint Viticulturalist of the Year (Gourmet Wine Traveller 2017).
James has been a director of Mt Difficulty Wines Ltd since returning to NZ in 2004 (helping grow the company from production of 200t to 1200t), as well as the Season Solutions Cooperative (2008-16) helping grow the Co-op’s turnover from 120k to 23m during his tenure. Additionally he has been on the board of the Central Otago Winegrowers Association since 2005, holding the position of President for 5 years. For NZ Winegrowers he was a member of the NZ Winegrowers Research Committee (2009-13) before being elected a director of the full board of NZ Winegrowers (2016-Present) and being appointed from that board to become a Director of the NZ Winegrowers Research Centre (2017-Present).
James brings a strong entrepreneurial streak to any business he has worked on, consistently achieving significant profitable growth. He has experience with governing multiple start-ups and dealing with an evolving operating environment, ensuring growth is balanced with process. A strategic thinker, James also has the ability to ensure this is resolved into actionable projects.
Dominic Pecchenino is well and truly entrenched in the New Zealand wine growing community. He has been growing grapes and consulting on all aspects of vineyard management since his arrival in Marlborough in 1994. Dominic was a member of the first Bragato committee and oversaw the initial Silver Secateurs competition in 1995.
Dominic has served as a committee member, deputy chair and Chairman of Wine Marlborough; New Zealand grape Growers Marlborough representative; New Zealand Wine Growers member, and currently is Chairman of the New Zealand Winegrowers Research Committee. He has been involved in several research projects and co-authored papers on mechanical thinning, mulch, and frost.
Dominic has more than 30 years’ experience in the grape growing industry spanning the Californian, Australian, and New Zealand premium wine grape growing areas. Dominic has a BSc in Viticulture and a Master of Science (Viticulture) Degree from California State University Fresno.
Dominic oversees a vineyard management company, and is a director of both Professional Vineyard Services Ltd labour company and Pecchenino Viticulture Consultants Ltd consulting company in Blenheim.
Peter was born in Johannesburg South Africa and educated at St. Stithians College. In 1978 he was conscripted into the South African Defence Force where he was commissioned and served for four years. He completed a B.Com (Hons) degree at Rhodes University and a Master of Business Leadership (MBL) the University of South Africa. He has held junior, senior and international marketing positions at both Richardson Vicks and Boots Pharmaceuticals Plc. A career spanning a number of decades and industries has evidenced extensive and successful strategic and operational initiatives. These have included brand development, acquisitions, product divestment, company mergers, capital restructuring and large capital projects – all of which have resulted in significant value creation.
Peter has been involved with the New Zealand wine industry since he and his family immigrated in 1996. Since then he has held the position of CEO at Mission Estate and has been fortunate to work alongside a team of dedicated professionals in the restructuring and recapitalization of the business. Mission Estate is widely acknowledged as a leading wine company in the industry. Peter has held a number of directorships including New Zealand Winegrowers, Mission restaurant and is a Director and Chair of the NZ Winegrowers Finance Committee. He was awarded the honour of Hawkes Bay business person of the year in 2011 and has also been awarded the Paul Harris Fellowship by Rotary New Zealand for services to the community. He is married to Linda and they have three adult daughters.
We collect and use information about users of the BRI website so that we can better understand how our website is used. To do this, we use cookies, which are small data files that our website sends to your browser to be stored on your system for later retrieval by our website. Cookies track your movements through websites but do not record any personal information about you other than your IP address.
Cookies help us enhance your experience when using the website. They also help us understand how people use our site (such as which pages are most popular), so that we can better serve our site users.
More information is available in our cookie policy.
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.
This website uses 3rd party cookies such as Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.
Keeping these cookies enabled helps us to improve our website.
Please enable Strictly Necessary Cookies first so that we can save your preferences!
Cookies help us enhance your experience when using the website. They also help us understand how people use our site (such as which pages are most popular), so that we can better serve our site users.
You can restrict some of the information we collect by changing your cookies and/or browser settings, but this may limit the functionality of the website.
Cookies used on this site
How to control and delete cookies
Change your preferences: You can customise your cookie preferences using this tool. The tool will record when you have consented to our cookie policy. The consent tool specifically controls the analytics cookies, and gives the option to disable the strictly necessary cookies. The tool cannot be used to block cookies on third-party websites linked from our website.
Using your browser: Many of the cookies used on our website can be disabled through your browser. To disable cookies through your browser, follow the instructions usually located within the “Help”, “Tools” or “Edit” menus in your browser. Please note that disabling a cookie or category of cookies does not delete the cookie from your browser unless manually completed through your browser function.
Cookies that have been set in the past: Collection of your data from our analytics cookies can be deleted. If cookies are deleted, information collected prior to the preference change may still be used; however, we will stop using the disabled cookie to collect any further information from your user experience.
Questions?
For more information, you can contact us in one of the following ways:
