From the early stages of his scientific career, Dr Brian Jordan has been focusing on the impact light has on plant development.
This year marks a major milestone for one of New Zealand’s most prolific and respected wine authors.
There is a lot we can learn from early civilizations about systemic relationships within our environment, according to PhD student Paulina Giraldo-Perez.
Ivan Donaldson is renowned for establishing the first modern vineyard in Canterbury back in the 1970s.
In the last of our regional Pinot Noir 2017 profiles, Tessa Nicholson talks to Dave Clouston of Two Rivers of Marlborough.
It is rare for a winemaker to have the intimate knowledge of the vines that Greystone’s Dominic Maxwell has.
Deep in the heart of Hawke’s Bay lies the country’s oldest winemaking property – Te Mata Estate.
Up until now, we have covered what some of the experts see the New Zealand wine industry looking like by the time this magazine reaches its 200th issue. But what of the next generation of industry stalwarts?
Lovers of Hawke’s Bay Syrah won’t be surprised to learn that the region has beaten France at its own game, in an international blind tasting of the variety.
It’s a sunny mid winter day in one of New Zealand’s smallest wine regions when Hiro Kusuda talks about his newest vineyard acquisition.
When Philip Manson began working for New Zealand Winegrowers he knew very little about wine.
Ask many Central Otago winemakers and enthusiasts about the grape variety they wish was planted in greater quantity, and you will invariably hear Chardonnay.
Highly regarded as a research scientist, Petra King is exceptional and perhaps unique for having crossed what is commonly perceived to be a gender divide.
The four energies that go into creating terroir are well renowned. They are; geological, climatic, vine and human.
If he had known how long it would take to gain the wine world's highest qualification, Stephen Wong may never have embarked on the nine-year journey.
Hermann and Agnes Seifried hand grafted and planted their first grapes in the Nelson region back in 1973.
One of the treasures of the New Zealand wine industry is the enthusiasm and genuine excitement of the individuals involved.
It has become the lifeblood of the New Zealand wine industry, accounting for at least $1.1 billion of the total $1.5 billion worth of wine exports.
Have you ever wondered why you can smell a particular aroma in a glass of wine, but no one else can?
It might seem counter-intuitive for a vineyard to even consider developing anything that might attract birds.
The New Zealand wine scene is so young, that multi generational companies are somewhat of an oddity, rather than the norm.
While many tear their hair out over vexatious problems like botrytis, powdery mildew and achieving nil-residue in wine, Gisborne's Trevor Lupton regards such things as challenges.
2015 saw the first ever Young Winemaker of the Year competition held in New Zealand.
It was 1973, wine was on the front page of the Auckland Star because there was an export order.
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