There’s been something of a makeover in New Zealand vineyards in recent years, as the clean-cut look of sprayed rows…
Displaying items by tag: pinot noir
The small, intense berries of Marlborough’s 2019 Pinot Noir vintage were a blessing for some and a blow for others.
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 world slowly woke up to New Zealand Marlborough Sauvignon Blanc in the 1980s.
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