Delegat’s new winery northwest of Hastings is designed to establish the company’s presence and public face in Hawke’s Bay and to be a showcase for the processes involved in growing and making wine.  

The Babich name goes back to 1916 when a young Josip  released his first wine. The grapes were his own, grown in the far north (Kaikino) personally trod and made, and then sold in a wine shop he opened. 

Hats off to Nelson Winegrowers who in just under a year have gone from deciding to take a closer look at their branding, to being almost ready to launch a new name and look.

“I truly believe that 2013 is the vintage that will firmly put Hawke’s Bay on the international map and am confident that these wines can go up against Bordeaux wines worth much more and come out looking very good,” says Nick Picone, senior Auckland winemaker for Villa Maria.
After a season where powdery mildew ran rampant in certain areas, growers are wondering if something has changed in terms of resistance to certain protective controls.
It has taken about 144 years since the introduction of powdery mildew to New Zealand for the sexual stage to arrive. Now growers have a tougher battle on their hands.
Is New Zealand’s mono linguistic heritage stymieing the ability of the wine industry to broaden its horizons in terms of new varieties? The answer to that is a resounding yes, according to two men who have been at the forefront of alternative varieties.
New Zealand Winegrowers’ commitment to sustainability has been enforced with the news that a new management led hub will be established in Marlborough.

Romeo Bragato – it’s a name that slides off the tongue easily and is as well known in New Zealand as say -  Sauvignon Blanc. 

It is the wine that made New Zealand famous. More than a billion glasses of it are poured overseas every year. It is by far our largest export earner, estimated to bring in $1 billion annually.
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