QHA_August-2021-Digital

WINE with John Rozentals
Winemaker Duncan
Schuller: held his breath
during the coronavirus
outbreak.
JUMPING THE DITCH
JOHN ROZENTALS TASTES SOME NEW ZEALAND WINES THAT SURVIVED COVID-19.
QHA REVIEW | 60
In 2020, with COVID-19 looming on the horizon and
harvest fast approaching, the New Zealand wine
industry held its breath.
Preparations for a nationwide lockdown meant there
was a very serious risk that harvest would not be
allowed to go ahead.
The inability to pick grapes would have meant no 2020
vintage produced, affecting wine production and retail
for several years to come.
Rather than cross their fingers, the Giesen team
sprang into action and were among the first to take
drastic action to protect its workers and preserve the
chance of a successful harvest.
This included separating the team into night and day
shift teams, each with their own winemaking staff, and
going above and beyond to ensure their safety.
Many of the teams were moved into hotels and
accommodation away from home a full week before
the nationwide lockdown was announced, with staff
banding together to ensure Giesen could still deliver on
harvest goals.
This, coupled with the industry’s classification as
essential business, meant that harvest proceeded
under unprecedented safety standards including
rigorous physical distancing measures and significant
additional work.
Workers overcame the challenges of running
completely separate day and night shift teams,
developing brand new processes, and in many cases
being isolated from friends and family as well.