Kumeu River Wines has broken new ground for sparkling wine by bottling New Zealand’s first bubbly to be called Crémant, which was released in October this year.

There is a lot we can learn from early civilizations about systemic relationships within our environment, according to PhD student Paulina Giraldo-Perez.

You will often hear winemakers waxing lyrical about the merits of being hands-off, letting the winemaking happen in the vineyard and having minimum intervention.

Brown Marmorated Stink Bug (BMSB) is a shield shaped insect native to Asia, which is rapidly expanding its distribution throughout the northern hemisphere.

The New Zealand wine industry is busy planning for the up-coming vintage after taking into account the impact of the recent Kaikoura earthquake.

The recent member vote showed strong support from members for NZW to join the Government Industry Agreement for biosecurity readiness and response.

Welcome to the 100th issue of NZ Winegrower magazine – the official journal of New Zealand Winegrowers.

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.

EIT researchers may have achieved a breakthrough in ‘making’ quality low alcohol wines in the vineyard.

When Philip Manson began working for New Zealand Winegrowers he knew very little about wine.