The past 12 months have been full on for the New Zealand wine industry.
Displaying items by tag: pinot noir
Changes are afoot for New Zealand’s next Pinot Noir Celebration. Tessa Nicholson looks at how organisers are raising the bar.
One aspect of the Pinot Noir Programme is taking a reductionist approach to conduct research on individual berries and is set to make scientific history.
With funding of $10.3 million, the five-year Pinot Noir research programme is already breaking ground in terms of knowledge of this fickle grape and capricious wine.
Twenty years on from the very first New Zealand Pinot Noir Celebration the event that has been labelled as the Best Pinot Party in the World, is set to celebrate a milestone.
What makes a high quality Pinot Noir? What chemistry drives it? How can we replicate this at a commercially viable cost?
Pinot Noir is second only to Sauvignon Blanc in terms of New Zealand wine production. Nonetheless, the variety remains a “minx of a vine” to grow and manage.
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.
As chair of the third day’s session, Emma Jenkins MW explained, evolution cannot happen unless you have already embraced and explored.
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The past forms the present and the present leads to the future. That is basically the theme of this issue…
A Marlborough winery is attempting to replace sulphur dioxide (SO2) from their organic Sauvignon Blanc and replace it with green…
Could pesticides and genetically engineered food be causing rising health issues in children?
The impetus behind developing the Klima stripper back in 2007 was a continual lack of labour during the pruning season.