It has become the lifeblood of the New Zealand wine industry, accounting for at least $1.1 billion of the total $1.5 billion worth of wine exports.

"I think there is so much potential for New Zealand and particularly Marlborough Sauvignon Blanc with barrel ferments."

"Please experiment, please reinvent, please innovate. But please, please, please communicate – talk to your consumer and let them know what you are doing."

It may have been 40 years in the making, but it took only 3 days to convince the world's wine media that New Zealand Sauvignon Blanc is a force to be reckoned with.
The recent International Sauvignon Blanc Celebration (ISBC) and all the associated events were a huge plus for the industry.
New Zealand winemaker Invivo is about to move into a historic 114-year- old winery at Te Kauwhata, after securing a long term lease and full control of the winery.

When Sharon Ayres of Sacred Hill Vineyards started the search for a technology solution which would protect Sacred Hills lone workers she wasn’t quite sure where to start.

Have you ever wondered why you can smell a particular aroma in a glass of wine, but no one else can?

Grape bunches become progressively more susceptible to Botrytis infection as harvest approaches.

Nelson geologist Alan Eggers has spent the vast majority of his working life searching for and extracting minerals from the ground.

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