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.

Allen Meadows is a self-confessed, “obsessive” Burgundy lover.

Great, according to my dictionary, means; “much higher than average in amount, extent or intensity”, or “much higher than average in ability, quality or importance.”

For far too many years, New Zealand Pinot Noir producers have spent time comparing their wines to those of Burgundy.

The vinous international spotlight will be on New Zealand’s capital this week with the Pinot Noir NZ 2017 celebration, described as the best Pinot Noir event on the planet.

In the last of our regional Pinot Noir 2017 profiles, Tessa Nicholson talks to Dave Clouston of Two Rivers of Marlborough.

Pip Goodwin has come full circle.