Biosecurity Update: Industry biosecurity awareness - not just for vineyards

While vineyards face the most significant risk from unwanted pests and diseases, wineries and cellar doors can also play a role in preventing their establishment and spread by educating staff and raising awareness of biosecurity not only within the winery but in general day-to-day activities.

Biosecurity is everyone's responsibility, from cellar hands to managers.

The nzwine.com website has several biosecurity resources available to download, including posters, a postcard-sized 'Message for Visitors' (especially for cellar doors), and pest and disease identification guides.

A best practice guide for wineries is currently in development and will be available soon.

Hard copies of any of the biosecurity resources are available by emailing your details to This email address is being protected from spambots. You need JavaScript enabled to view it..

The following is an overview of some of the key actions winery, cellar door and vineyard accommodation staff can take to assist with industry biosecurity.

Winery Biosecurity Best Practice

• Include biosecurity awareness in staff inductions and training. This should include an overview of the key pests and diseases of concern for the industry, hygiene procedures for the site, and what to do if something suspicious is found.
• Display awareness material in break rooms and work areas. Posters and wine industry pest and disease identification guides are available electronically at nzwine.com, or hard copies can be sent to members.
• Inspect any new or used imported machinery on arrival, in an enclosed space. Open all compartments in the machinery and check the packaging too. Call the Biosecurity New Zealand hotline on 0800 99 66 if you find any hitchhiking insects, insect eggs or contaminants. There should be no organic material or soil on any imported machinery.
• Keep winery areas clean and free of organic waste that may harbour pests or vine diseases. Some insects (such as the harlequin ladybird and brown marmorated stink bug) like to overwinter in large aggregations in dark, enclosed spaces. Regular checks for pest insects can be done alongside other standard inspections/hazard identification processes, like health and safety or fire hazard checks, within enclosed spaces around the winery and outbuildings.
• Ensure transitional facilities comply with biosecurity regulations. Wineries receiving international containers to their own transitional facilities must ensure they comply with the Biosecurity Act 1993 legislation and are approved by the Ministry for Primary Industries under the Transitional Facilities for General Uncleared Risk Goods standard.

Cellar Door Biosecurity Best Practice

Many international tourists visit cellar doors, and many cellar doors are located in or alongside vineyards. Cellar door staff can play an important role in educating visitors about the importance of biosecurity to the New Zealand wine industry. Where possible, ask your visitors to:

• Check their luggage is free of hitch-hiking pests and any plant material. Call the Biosecurity New Zealand hotline if anything suspicious is found.
• Ensure their footwear is clean and free of mud, seeds and plant material before entering and leaving a vineyard or cellar door.
• Stay within designated areas on the site and don't walk among the vine rows without express permission - for their own health and safety as well as the health and safety of your vines. Limit contact with the vines as much as possible.
• Leave the environment as they find it - do not remove any soil, fruit or plant material from the vineyard area.

Vineyard Accommodation Providers Biosecurity Best Practice

Accommodation providers are also well-placed to remind guests about the importance of biosecurity when staying at on-vineyard accommodation:

• Include biosecurity messaging as part of your welcome/health and safety briefing.
• Suggest any guests arriving from overseas unpack their luggage in an enclosed sppace and are aware of the Biosecurity New Zealand hotline number if they find anything suspicious.
• Consider providing viewpoints for photographs and picnic areas away from the vines, or provide a cleaning station for footwear to be cleaned down before and after entering the vineyard rows.
• Keep tour groups together as much as possible and restrict opportunities for guests to walk the rows unsupervised.