The past forms the present and the present leads to the future. That is basically the theme of this issue…
Viticulturist Richard Smart explains the growing threat to Marlborough’s wine industry: trunk disease.
A Marlborough winery is attempting to replace sulphur dioxide (SO2) from their organic Sauvignon Blanc and replace it with green tea.
The wine industry was never Stuart Dudley’s first career choice. The viticulturist for Villa Maria Wines in Marlborough had his mindset on research or forensics, having completed a degree in Genetics and Biochemistry.
In the first Sommeliers Choice Awards held in the US, a Marlborough winery gained medals for every single wine they entered in the competition.
After a couple of years when large tracts of New Zealand have been hit by tropical cyclones prior to harvest, 2019 provided a Panadol for grape growers and winemakers throughout the country.
Marlborough still maintains the title of New Zealand garlic king, producing about 70% of the country’s total crop.
Water, water everywhere is becoming the catch cry of vineyard owners in Marlborough, given one of the wettest eight-month periods recorded in 30 years.
The impact of weather and increasing costs are the two major reasons behind a drop in Marlborough growers’ profit before tax.
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.
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