UK-New Zealand Free Trade Agreement: UK Side Letter Regarding Oenological Practices (web version)
Updated 1 March 2023
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The Honourable Damien O’Connor
Minister for Trade and Export Growth
New Zealand
28 February 2022
Dear Minister
In connection with the signing of the Free Trade Agreement between the United Kingdom of Great Britain and Northern Ireland and New Zealand (“Agreement”), I have the honour to confirm the following understanding reached between the Government of New Zealand (“New Zealand”) and the Government of the United Kingdom of Great Britain and Northern Ireland (“the United Kingdom”), during the course of the negotiation of the Agreement:
1. The United Kingdom will expeditiously assess oenological practices for wine produced in New Zealand as listed in paragraph 4 of this letter with the intention of completing assessment of as many practices as possible prior to the date of entry into force of the Agreement.
2. The United Kingdom’s process for making the assessment of an oenological practice will:
(a) make use of the processes set out at Article 80(3) of retained Regulation (EU) No 1308/2013;
(b) allow for a review of the practice with stakeholders and technical experts where the assessor considers appropriate; and
(c) include provision for the United Kingdom to request further information from New Zealand if required.
3. The United Kingdom will notify New Zealand of the outcome of an assessment. Where a practice is accepted, that acceptance will be communicated, as soon as reasonably practicable after the date of entry into force of the Agreement, to the Wine and Distilled Spirits Working Group which will request the Trade in Goods Sub-Committee to make a referral to the Joint Committee to consider and adopt a modification of Appendix 7A-a of Annex 7A (Wine and Distilled Spirits) to Chapter 7 (Technical Barriers to Trade) in accordance with subparagraph 2(g)(v) of Article 30.2 (Functions of the Joint Committee – Institutional Provisions). Where a practice is not accepted the United Kingdom will provide a written explanation and an opportunity for New Zealand to meet with the United Kingdom.
4. The oenological practices for wine produced in New Zealand referred to in paragraph 1 are:
4.1. Use of the following substance in fermentation:
(a) Ammonium chloride
4.2. Use of the following substances for clarification:
(a) Alginic acid
(b) Agar
4.3. Use of silver chloride
4.4. Stabilisation and preservation using the following substances:
(a) Potassium ferrocyanide up to a maximum of 0.1 mg/kg
I have the further honour to propose that this letter and your letter in reply will constitute an understanding between New Zealand and the United Kingdom which will come into effect on the date of signature of the Agreement.
Yours sincerely
THE RT HONOURABLE ANNE-MARIE TREVELYAN MP
Secretary of State for International Trade
United Kingdom of Great Britain and Northern Ireland