Wine Grower (2123)
After years of being New Zealand’s most iconic wine variety, Sauvignon Blanc was celebrated in true style for the first time in 2016.
What makes a high quality Pinot Noir? What chemistry drives it? How can we replicate this at a commercially viable cost?
There may be no building yet, but the New Zealand Winegrower’s Research Centre (NZWRC) already has its first contract.
Surpassing several major wine producing countries, New Zealand has again been ranked the third biggest wine importer (dollar value) to the USA.
It’s time to start thinking about what iconic New Zealand Sauvignon Blanc you will be drinking this International Sauvignon Blanc Day, 4th May.
Terry Dunleavy poses a question for international drinks empire, Pernod Ricard: why are you using Australian grapes in Montana wine?
The 2017/18 season is drawing to a close, with the final plots of grapes ripening up and ready to head to the winery for fermentation. For most, this summer will be one that won’t be forgotten in a hurry.
When environmental conditions aren't up to scratch, a host of techniques and technologies are available to aid wine producers in meeting the challenges of preserving and enhancing quality.
There is a simple solution to beating outside vegatation's compeition with vines.
It isn’t very often someone makes a totally different wine style in New Zealand.
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New Zealand Winegrowers is welcoming new legislation which will make excise transactions easier for wine producers.
There is no mistaking Joe Wang’s love of wine, New Zealand wine in particular.
There were probably a few red French faces following last year’s Le revue du Vin de France annual Tasting World Championships.
Is Waitaki Valley the most challenging or the most promising New Zealand wine region and who is making money from this area? Joelle Thomson investigates.
