A school to teach winegrowing to secondary school students is about to open.

In what is a first for the New Zealand education sector and the wine industry, a school to teach winegrowing to secondary school students is about to open.

Patrick Newton.

Winning the title of Young Winemaker of the Year is something special. Winning the same title a second time, is even more so. But winning it for a third year in a row – well that is beyond words.

 
 
The Australian Women in Wine Awards have been a part of the industry since 2015. Will a new initiative in New Zealand follow suit?

The idea of empowering women in wine here in New Zealand was first mooted within the halls of New Zealand Winegrowers (NZW) last year, and has quickly grown from a suggestion, to a real initiative.

James Healy (left) and Ivan Sutherland are two of the steering committee of 100% Pure Marlborough.

A group of producers in Marlborough believe the time has come for the region to adopt a 100% Pure strategy to protect the region’s reputation and preserve the integrity and value of the Marlborough wine industry.

Marlborough’s Dog Point Vineyard took out the supreme award at this year’s Cawthron Marlborough Environment Awards.

Marlborough’s Dog Point Vineyard took out the supreme award at this year’s Cawthron Marlborough Environment Awards.

There is a saying that a picture is worth a thousand words. Well if that is the case, then maybe a moving picture is worth tens of thousands.

You hear the words ‘road trip’ and think Thelma and Louise, but a little more planning was required for the 600 people who took three trips around New Zealand’s six Pinot Noir regions earlier this year.

For the 70 invited guests at the Classic Reds symposium held in Hawke’s Bay, it was a lesson not only in the wines on show, but an explanation of why these wines have been late to join the NZ wine party.

Why is it that winemakers feel they have to give a chemical analysis on their back labels, a Master of Wine wonders.

When MW Bob Campbell urged NZ Riesling producers to utilise a taste profile on their labels at the recent Aromatics symposium, there was one person in the room who broke into a wide smile.

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